Osso Bucco
Pair with St. Supéry Merlot

This originally Milanese dish can be literally translated to 'bone with a hole'. It is the knuckle of veal, braised in wine, veal stock and tomatoes. There are many variations for the braising sauce, but the one thing in common is always the tender veal that literally melts in your mouth. Serve with a simple pasta tossed in olive oil or over steaming, creamy polenta.

Olive oil
six 6 to 7 ounce veal shanks, bone in
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoon all purpose flour
1/2 cup diced onion
1 tablespoon minced garlic
1 cup Merlot or similar dry red wine
16 ounces canned diced tomatoes
1 1/2 cup beef broth
1 bay leaf
1 tablespoon fresh lemon juice
2 teaspoon finely chopped fresh Italian parsley

Heat a large saute pan. Add oil and heat. Sprinkle sea salt and black pepper on each side of veal. Lightly coat both sides of each piece of veal with flour and brown in pan. Should take 3 to 4 minutes per side. Remove veal from pan and place in casserole dish. Return pan to stove top. Add onions and garlic to pan and cook over medium heat until golden, about 7 to 8 minutes. Add wine and reduce slightly, should take about 4 minutes. Add tomatoes and beef stock. Pour sauce over veal into casserole dish, add bay leaf, cover and cook in a 400F oven for 1 1/2 hours. When ready to serve, place one shank per plate. Add lemon juice to sauce and pour over veal. Sprinkle lightly with parsley.

Makes 6 servings.

Roquefort Crusted Beef Tenderloin with Mixed Greens in a Roasted Onion Bowl
Pair with St. Supéry Merlot

A pleasure to the palate and a feast for the eyes. This elegant dish with a myriad of flavors comes together beautifully with the help of St. Supéry's Merlot. Also, try a little of the Roasted Red Pepper Mashed Potatoes to add a bit more carbohydrates, and color, to this dish.

4 medium onions
4 cup mixed baby greens
1/2 cup Merlot
1/2 cup chicken stock
1 teaspoon finely chopped fresh herbs (your choice)
1/4 teaspoon freshly ground black pepper
2 ounce crumbled Roquefort cheese
1 cup dried bread crumbs
2 teaspoon minced fresh garlic
2 teaspoon chopped fresh Italian parsley
1/2 teaspoon freshly ground black pepper
16 ounce choice grade beef (lean round)

Peel onions. Slice off ends, slice in half crosswise. Place on foil-lined baking pan, center cut facing up. Sprinkle with salt. Bake in a 400 F oven until soft and browned, about 35 minutes. Remove and set aside. Wash and dry greens. Refrigerate. In a small pot, combine wine and chicken stock. Simmer over low heat until reduced by 1/2. Add herbs.and pepper. Let cool to room temperature. In a food processor combine, cheese, bread crumbs, garlic, parsley and black pepper. Pulse until well combined. Set aside. Slice beef into 3/4 ounce slices. Heat a large saute pan. Add 1 tablespoon Merlot. Add beef and sear quickly on one side then place on baking sheet. Top with Roquefort-crumb mixture and bake at 350 F until meat is at desired doneness. Brown crust in broiler if desired. To serve, toss greens with dressing. Gather one cup of greens, form a 'bouquet' and set in onion cup. Fan beef slices around onion. Use additional wine sauce on beef if desired.

Makes 4 servings.

Mixed Greens in Roasted Onion Bowl with Seared Duck Breast and Balsamic-Mushroom Vinaigrette
Pair with St. Supéry Merlot

3 cups mixed baby greens
2 large yellow onions
4 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
4 medium portobello mushrooms
4 tablespoons Merlot
1 tablespoon lemon juice
2 duck breasts, skinned, boned

Wash and dry greens. Cover with moist paper towel and put in refrigerator. Cut off rounded ends of the onions to leave a flat, stable surface. Slice onions in half across midsection (should create two equal round halves). Peel off any remaining outer skin. Place onions, face up, on a foil-lined baking sheet. Combine one tablespoon of balsamic vinegar and 1 tablespoon of oil and drizzle over onions. Sprinkle with salt and pepper. Cover with foil and bake at 350 F for about 30 minutes. Remove foil and bake another 15 minutes or until soft, aromatic and slightly browned. Remove the center sections of onion and set aside. Should be left with an onion "bowl". Rinse mushrooms. Cut off stems and scrape off gills. Slice mushrooms into 1/4 inch slices. In a small pan heat the remaining olive oil. Add mushrooms and cook over medium heat for about 4 minutes. Slice about 1/2 cup of the reserved roasted onion centers and add to oil. Cook another 4 minutes. Remove from heat and let cool. Heat a medium sauté pan and spray with oil. Place duck breasts in pan and sear on both sides. Place pan in oven and continue cooking duck at 350 F until medium rare (about 12 minutes). Remove from oven and let rest for 3-5 minutes. Strain mushrooms and onions from oil, reserving all. In small bowl combine balsamic vinegar, Merlot and lemon juice. Whisk in the mushroom flavored oil. Salt and pepper to taste. Place a "bouquet" of greens in the center of the onion bowl and drizzle with vinaigrette. Arrange 1/4th of the mushrooms next to onion on plate. Thinly slice duck breasts and fan out pieces atop mushrooms next to salad. Drizzle vinaigrette around duck.

Makes 4 servings.