The Technique of Braising
contributed by St. Supéry Chef Ron Barber

Braising is a combination of dry and moist-heat cooking. Meats to be braised are usually larger, tough cuts such as lamb shanks, veal shanks or chuck roasts. During braising, moist heat slowly penetrates the meat and softens the tissue. The cooking liquid retains the meat flavors and becomes the sauce.
The general method for braising involves first browning the meat in hot fat, then adding vegetables, seasonings and enough liquid (wine and/or stock) to come about half way up the item being cooked. The meat is covered and cooked at a low temperature for a long time to tenderize the meat. Although you can use the stove- top for braising, I prefer using the oven for a more uniform heat source.

Try your braising skill with this new wintertime recipe, ready to pair with St. Supéry Cabernet Sauvignon Napa Valley.

LAMB SHANKS BRAISED IN
CABERNET SAUVIGNON WITH GREMOLATA
Serve with St. Supery’s Napa Valley Cabernet Sauvignon

4 lamb shanks – approximately 1 lb each
3 tablespoons olive oil
4 tablespoons all purpose flour
2 tablespoons fresh rosemary - chopped
1 large onion, cut into medium dice
2 carrots, cut into medium dice
2 stalks celery, cut into medium dice
2 cloves garlic - minced
1 bay leaf
2 cups St. Supéry Cabernet Sauvignon
2 cups chicken stock or canned low sodium chicken broth
salt & pepper

Pre-heat the oven to 325 degrees. Heat the olive oil in a large pot until smoking. Season the lamb shanks with salt & pepper and dredge in the flour. Add the lamb shanks to the pot and brown well on all sides. Remove the lamb and add the onion, garlic, carrots, celery, rosemary and bay leaf. Cook for 5 minutes and stir often. Add the wine and simmer for an additional 2 minutes to cook off the alcohol. Add stock until the liquid comes up halfway on the lamb shanks. Cover and place in the oven for 2 hours. Transfer the lamb to a platter and keep warm. Strain the vegetables and bay leaf from the braising liquid and discard. Skim the grease from the braising liquid and simmer until the braising liquid is slightly reduced. Return the veal shanks to the sauce. Sprinkle with the gremolata and serve with buttered noodles or polenta.

GREMOLATA
4 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped lemon peel
2 teaspoons finely chopped garlic
Combine all ingredients
Serves 4