This was the bottling run for our 2018 Lemberger. Normally we would pair it with moderate cuisines, but our chef went full on red wine style with this offering for our wonderful volunteers.
1/4 C. olive oil
4 pounds boneless lamb shoulder, cut into 2-inch chunks
Salt and freshly ground black pepper
2 large white onions, coarsely chopped
4 celery ribs, coarsely chopped
3 carrots, coarsely chopped
1/4 C. tomato paste
1 C. dry red wine
10 C. water
2 T. olive
2 T. all-purpose flour
3/4 C. sliced pitted Picholine olives
3/4 C. sliced roasted red peppers
Preheat the oven to 250°. In a large enameled cast-iron casserole dish, heat the oil until shimmering. Season the lamb with salt and black pepper and add it to the casserole. Cook over moderately high heat, turning the pieces once or twice, until deeply browned, 15 to 18 minutes. Transfer the lamb to a platter.
Add the onions, celery and carrots to the casserole. Cover and cook over low heat just until softened, about 5 minutes. Add the tomato paste and cook over moderately high heat, stirring until the paste is lightly browned, about 5 minutes. Add the wine and cook, scraping up any browned bits stuck to the pot, until nearly evaporated, about 5 minutes. Add the water, season with salt and bring to a boil. Return the lamb and any accumulated juices to the casserole. Cover and braise in the oven for about 2 1/2 hours, until tender.
Transfer the lamb to the platter. Remove any fat and gristle and coarsely shred the meat. Strain the broth and discard the solids. Skim the fat from the surface of the broth. Return the broth to the casserole and boil until reduced to 4 cups, about 30 minutes.
In a small bowl, mix the butter with the flour to form a paste; whisk it into the broth and simmer until thickened, about 5 minutes. Return the lamb to the sauce. Add the olives, red peppers and tarragon and keep warm.
2 lb. of broccoli, cut into florets
1/2 lb. large shiitake mushrooms, stems discarded then quartered
1 large red onion, cut into 1" chunks and separated
1/4 C. extra virgin olive
2 T. Perennial Vintners verjus
2 cloves garlic, pressed
2 t. sea salt
1/2 t. fresh ground black pepper
Preheat oven to 450F.
In a large bowl, toss the vegetables with the oil, verjus, garlic, salt and pepper until evenly coated.
Spread out in a large baking dish.
Roast 20-30 minutes, turning a couple of times, until tender and lightly browned.
1/4 C. extra virgin olive oil
2 T. chopped flat-leaf parsley
2 T. chopped fresh tarragon
1/4 C. chopped fresh chives
1/4 C. chopped sorrel
2 t. sea salt
1 t. fresh ground black pepper
2 C. Israeli couscous
4 C. chicken broth
Blend the oil, herbs, salt and pepper until smooth.
Toast the couscous: In a medium saucepan, heat about 2 tablespoons extra virgin olive oil over medium-high until just shimmering. Add the pearl couscous and toss around to toast (the couscous pearls should turn a nice golden brown).
Boil the couscous: Boil the broth and add it to the toasted pearl couscous. Bring to a boil, then turn the heat to low. Cover and cook for about 15 minutes or until the pearl couscous is tender. Remove from the heat.
Gently mix in the herb oil.