Let us have a wee chat, k? On Memorial Day, it was roughly seventeen degrees cooler in NYC than on the surface of the sun. Two days later, NYC landed somewhere in Nova Scotia, and I was once again wearing my leather jacket. The next day? I ran outside in long pants. By next Wednesday, I’ll be nearly nude on the beach again. Mother Nature is one fickle lady.
On top of that, my subconscious keeps sending me hints that I’m either very hungry or very overfed. I had a dream the other night that the man ate the remainder of my chocolate pb fudge core Ben and Jerry’s ice cream, and I stabbed him with the handle of the ice cream scooper. When I woke up, I was still SO MAD. I turned over in bed, shook his shoulders, and in a daze, yelled at him for taking my precious. Get this. He looks at me….clears the sleep from his eyes, and my hands from his collar bones, and says “I was hungry.”
THAT ASSHAT ACTUALLY ATE MY ICE CREAM AND MY SUBCONSCIOUS KNEW IT. I HAVE PSYCHIC ICE CREAM RADAR!!!! I may not be able to find jewelry or a missing child, but if you take my sugar, my brain will know it. Your collar bones will pay the price. I wish it were as simple as my finding an ice cream that the man doesn’t like…no dice. That man will eat any ice cream that can be consumed. If Bertie Bott made every-flavor custard? He’d gladly taste test that mess.
Time to make me a scoop-shank.
For now, every time I see him get near the freezer, I remind him that I may act as the hand of G-d if he chooses to get near my frozen confection. I’m the middle child. I don’t share well. (go ahead and ignore me, mother. I get this brownie all to myself as my siblings fight amongst themselves. MWAHAHA!!) The man is the oldest. Soooooo entitled.
I’m going to scoop out a container and fill it with dog food, stick it back in the freezer and see if he notices. Ok. Maybe not. I kiss that mouth. BLECH.
Now to something I gladly put in my mouth.
Ironside Cellars was nice enough to send me a bottle of 2012 Cabernet. I decided to go seasonal-crazy with it. What’s better in May than lamb? NOTHING.
The cab really brings out the rich, gamey flavor of the lamb without overpowering its more delicate notes. It really makes it sizzle. For the picture, I didn’t “pull” the lamb. For serving, I did. I let it cook an hour longer and then pulled the meat apart with forks to give it a texture like roast beef or pulled pork. It’s not pretty, but it is so insanely delicious.
I served it over polenta, but it would be equally good with gnocchi or over pasta.
Cabernet-Braised Lamb (using 2012 Ironside Cellars Cabernet)
Cabernet Braised Lamb
Prep Time: 10 minutes
Cook Time: 3 hours
Keywords: braise entree Italian spring
Ingredients (serves 4-6)
- 3-4 lb leg of lamb, bone-in, trimmed of excess fat
- 1/3 cup olive oil
- 4 cloves of garlic, sliced
- 1/2 of a 500ml bottle of Ironside Cellars cabernet
- 2 cups chopped tomatoes in juice
- 4 stems fresh rosemary
- 1 tsp dry thyme
- 1 tsp fresh or 1/2 tsp dry oregano
- 1 tbsp kosher salt
- 2 tsp black pepper
- bunch of fresh parsley
In a large, heavy bottomed pot
heat oil on medium
brown garlic (2-3 minutes)
strain out garlic, set aside
salt meat thoroughly
turn oil to medium high
brown lamb on each side for 2-3 minutes
add in remaining ingredients
add back in garlic
bring to a boil
boil 2 minutes
turn down to lowest setting
cook for 3+ hours or until meat falls apart.
remove rosemary stems
use two forks and pull apart the meat and off the bone
serve over pasta, polenta, gnocci, or risotto
top with chopped parsley