Slow-Cooked Lamb in Red Wine with Rosemary

I know this will come as a shock to some, but I finally had my first experience with a crock pot the other day. The concept seemed a little odd and stressful to me.

But you're thinking: Isn't it supposed to be quick and easy? The perfect answer to a warm meal on a hectic evening?

Well, it is. But in my mind, I was afraid of overcooking, or worse still, undercooking. If I wasn't there to watch it, how could I be sure everything would be okay? What if it cooked so long that it was like leather when we tried to bite into it? Or what if it was as red as a nose raw with cold when we sat down for supper?

It was none of that. My anxiety was unfounded....and it appears I may have control issues. ;)

If you have any lamb lovers in your family, this is a must. Stephen is head-over-heels for lamb -- as am I -- and we try to have it as frequently as possible. This makes it just a little bit easier.

Slow-Cooked Lamb in Red Wine

2 T. olive oil

2 lamb shanks

24 pearl onions

2 medium-sized carrots, sliced

3/4 lb. crimini mushrooms, sliced

1 - 14 oz. can stewed tomatoes

2 c. red wine

5 garlic cloves, minced

1 - 2 T. fresh rosemary, minced

1 t. parsley, dried or fresh

1 t. thyme, dried or fresh

Heat olive oil in a large saucepan over medium heat. Add lamb shanks and brown on both sides, turning frequently, about 5 minutes each side.

Place pearl onions in a pot of boiling water and boil for 3 minutes. Drain water and let cool a bit. Cut ends of each onion and slide out of peel.

Place lamb and onions in crock pot.

Sautee carrots and mushrooms in pan with lamb fat for about 5 minutes. Pour into all veggies into crock pot, including tomatoes.

Put remaining ingredients into a small bowl and let marinate for 5-10 minutes. Then, pour all of the wine mixture into the crock pot.

Cook on HIGH for about an hour; reduce heat to LOW and let cook 6-7 hours.

It is done when the meat slides off the bones. (The best part!) Great with mashed potatoes to soak up all the juices.

Glühwein (Mulled Wine)

Fall semester of my junior year of college was spent studying abroad in Europe. Our home base was Rome, but we were often given long weekends of four or five days to go off and explore other regions of western Europe.

One such weekend, my friends and I chose at the last minute to travel to Germany. As I recall, we were about to embark on Finals week. The debate raged as to whether it was responsible of us to traipse off to Germany since we should have been in the thick of it, heads planted in our notes, studying. But in an effort to follow Henry Rutgers' advice -- 'Don't let your studies get in the way of your education.' -- we took what for many, if not all of us, was a once-in-a-lifetime opportunity to explore Heidelberg, Germany.

I've never regretted it.

(We did spend some time studying -- and I received my highest GPA that semester.)

Landing in Germany the very beginning of December, we arrived just in time for the opening of the Christmas market. This was certainly the highlight of our visit. The cobblestone square of Heidelberg was transformed into an illuminated series of medieval-style market stalls all containing within exquisite, handmade Christmas decorations for sale or warm treats to ward off both the chill and hunger.

One such offering was glühwein or 'glow wine,' as it is aptly named due to the way it makes your cheeks glow after consuming a generous libation. After vigorously skating one chilly evening the outdoor rink beneath the majestically lit castle on the hillside, I grabbed a mug of this warm drink to reheat and relax.

I had not experienced it since that night, until Stephen offered to make it one evening. It was the perfect accompaniment to a meat pasty during our outdoor picnic, before meandering a Cornish Christmas festival.

 He generously agreed to share his recipe. :)

 Glühwein

one 750 ml bottle of any red wine

one orange

1/3 - 3/4 c. sugar (to your taste)

10 whole cloves

1 t. allspice

1 t. nutmeg

1 - 2 cinnamon sticks

Place saucepan over medium heat. (Do not allow it to boil at any point; steaming is okay. Boiling evaporates the alcohol.) Pour quarter of the bottle of wine into the pan. 

Cut orange in half. Squeeze juice into wine on stove, retaining the rind. With a sharp knife, cut five small 'X's into outer rind of each orange half. Place whole cloves into each 'X.' Place oranges with cloves, face down into the wine so that cloves are fully immersed in the liquid.

Add all remaining spices and sugar, mixing until dissolved.

Next, add remaining wine and allow it to cook approximately 10 - 15 minutes, until warm. Again, keep an eye on it and do not let it boil.

Use ladle to pour into mugs. It looks pretty in glass, but don't use one without a handle!

Serves 4.

Sunday Sightings: The Wine Line-Up

Trapdoor Kitchen Wine Cellars

Wowzers. How awesome would this be in your kitchen?



Via {kitchn.com}



These spiral cellars provide cooling through an air circulation system and earthen insulation that requires no additional power. Originating in France (mais oui!), they are quite popular in Europe, particularly in the UK where they go for about $20,000 and up. There are various designs, some more conspicuous than others.

I know what to do with my winning lottery ticket. ;)