2017 G.D. Vajra Barolo Coste di Rose

…With Lamb Shank Confit, Port Reduction, & Bacon Snap-pea risotto

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Open, taste and decant the wine for 2 hours before serving.

Wash and pat dry lamb shanks. Cover all over with rendered duck fat (or unsalted butter and olive oil), salt, pepper, two garlic cloves, and thyme. Add 1/2 cup of ruby port and a little more duck fat or olive oil. Place in slow-cooker on low for 6 hours, covered. This is the process called “confit.” In the winter I would recommend forgoing the slow-cooker and instead doing this in an oven at 260 degrees for 3 hours to make the house warm and cozy.

Cook bacon lardons until crispy. Remove bacon but use fat to prepare risotto authentically (on low heat stir in rice over fat and cook for 2-3 minutes, slowly add chicken or vegetable stock every 4 minutes or when liquid is absorbed by rice until the consistency is sticky but rice is cooked). Just before risotto is done, add halved snap-peas, sliced sun-dried tomatoes, and cooked bacon. Stir in shredded parmesan or pecorino and add a splash of cream, stir and remove from heat.

Simmer a spoonful of the juice from slow-cooker and a little more port and add some black garlic (yes, I’m obsessed!). Salt to desired level and simmer until half-reduced. Thicken with corn starch if necessary - the sauce should be fairly thick but pourable.

Plate ingredients together with the sauce covering the shank, shred more cheese over top.