The Everyday Gourmet food blog

This recipe is one that has a special story...every heard of Sally Schmitt? Probably not, unless you know the full history of the legendary French Laundry restaurant. While it came to fame under Thomas Keller's leadership, the original owner and chef was actually Sally. Her cooking style is all about fresh, flavorful, comforting food made from the freshest possible ingredients. Sally and her husband Don are quite the couple - he was mayor of Napa while she was running the restaurant. They eventually retired to their apple farm in Northern California, and for many, many years, Sally taught cooking classes there. (She's now retired, and her daughter runs the cooking school, teaching Sally's recipes).

The Apple Farm isn't just a cooking school. It's a working farm, a cooking school and home to many of the Schmitt family. One of the pleasures of going there to cook is that you can go for an entire weekend, staying in the on-site cabins, cooking Friday and Saturday dinners, Saturday and Sunday brunches. This recipe is one of those that Sally taught me on one of my several visits there, and one I make often. This past weekend, I had my marketing team to my house for a business offsite in the afternoon, followed by cooking this recipe together, having dinner and lots of great wine.

I hope you can find a great friends or family occasion to make this, too! Once the stew is ready, remove from the oven, cover to keep warm, and prepare the polenta (instructions follow).

3 lb pork shoulder, trimmed and cut in 1 1/2" cubes
2 medium yellow onions, diced
4 cloves garlic, minced
6-8 dried guajillo peppers (or New Mexican or California chiles)
8 sun-dried tomatoes (dry, not packed in oil)
1 1/2 lb tomatillos, husked and coursely chopped
2 red bell peppers, charred, peeled, seeded and cut into strips (1/4" x 2")
3-4 poblano or pasilla peppers, charred, peeled, seeded and cut into strips
3-4 jalapeno peppers, charred, peeled, seeded and finely chopped 
2 serrano peppers, charred, peeled, seeded and finely chopped (omit for a milder dish)
1/2 cup chicken stock 
salt & pepper 
cilantro 

Preheat the oven to 325 F. Remove the stem and seeds from the dried chiles, and soak in very hot water for about 20 minutes. Meanwhile, in a large skillet, heat a couple tablespoons of olive oil over medium high heat. When hot, brown the pork in batches (in a single layer) on all sides, salting and peppering the meat generously. As the pieces are browned, remove to a large casserole or dutch oven. Using the same skillet, adding a bit more oil if needed, reduce the heat to medium and saute the onions until softened (about 5 minutes). Add the garlic and tomatillos and saute another minute, seasoning with salt & pepper. Remove from heat and set aside. Drain the now softened chiles, and tear into pieces. Layer on top of the pork. Cut the sun-dried tomatoes into small pieces (about 1/4") and layer on top of the pork and chiles. Layer the onion mixture over the pork, chiles and tomatoes. Layer the various fresh, roasted peppers over all the other ingredients. Pour the chicken stock over the entire mixture, cover with a piece of parchment paper cut to fit the casserole or dutch oven, and put in the oven. Allow the stew to cook for 1 hour, 45 minutes (do not stir while cooking).

Remove the stew from the oven, remove the parchment paper, and stir to combine all ingredients. Cover to keep warm while you prepare the polenta.

Bring 3 cups of water or chicken stock to a boil in a medium saucepan. Reduce the heat to medium and slowly stir in 1 cup of cornmeal.  Cook, stirring frequently, until very thick, approximately 15 minutes. Add more liquid as needed, but the mixture should be stiff enough to lightly hold its shape in the pan. Mix in 4 Tbsp butter and 1/2 cup of cream or whole milk. Continue to cook until thickened again. Season with salt & pepper.

Spoon a generous portion of polenta in the center of a plate or bowl, ladel the pork stew over the polenta, and garnish with cilantro. Serve and enjoy...this recipe should serve 6.

Bon appetit!

I've made this dish numerous times over the years, and it's been a constant favorite with family and friends. It's easy to make, very flavorful, and beautiful to present -- all great things in a party dish! I had my book club girls (the 4 of us have been getting together for almost a decade now to share our favorite books, food, wine and gossip) and it got rave reviews once again. In fact, it was they who recommended I post the recipe on my blog. 

Consider serving this with white and wild rice and a bright colored vegetable (carrots, broccolini, green beans) to that the plate has some variety of color.

Preheat the oven to 500 degrees. Drizzle the lemon juice over the uncooked chicken breasts, and season generously with salt and pepper on both sides. Heat a large skillet over high heat. When hot, add the oil and butter. When the butter is melted but not brown, add the chicken breasts and brown well on one side (approximately 2-3 minutes). Turn the chicken breasts over and do the same on the other side, then remove to a baking sheet.

Place the chicken in the oven, and cook for 9-10 minutes. When done, remove from the oven, and tent loosely with foil to keep warm if the sauce is not yet ready.

Immediately after placing the chicken in the oven, begin making the sauce. The skillet in which you browned the chicken should still be hot, and you can leave the heat on high. Add the champagne and deglaze the pan, scraping up any browned bits. Cook on high until the champagne is reduced to just 1-2 tablespoons. Add the shallots and garlic, and saute for 1 minute. Add the chicken broth and reduce again until just 1-2 Tbsp remain, stirring often so that the garlic and shallots do not burn. Reduce the heat to medium, and slowly stir in the cream or half and half. Simmer until slightly thickened, about 3-4 minutes. Stir in the mustard and then add 3 Tbsp of the chives. Taste and adjust seasoning with salt and pepper to taste.

Slice the chicken breasts on the diagonal in 1" slices. To serve, put a bed of rice on each plate, and top decoratively with the chicken slices. Drizzle the sauce over the top, and sprinkle with remaining chives for garnish. Serve any remaining sauce on the side, and enjoy!

Bon appetit!

note: since I didn't remember to take a photo of the dish, the photo used in this post is a very close approximation, and was borrowed without express permission from the Eating Well website. Full reference to the photo and its original use is here: http://bit.ly/ciYYg4.>

I can't remember anymore where I originally found this recipe...I think it might have been an ancient issue of Bon Appetit or Food and Wine. Either way, this one still makes it on my list of favorites, and I usually like to make it right around this time of year, when the weather starts to change. This dish is not too heavy, but still comforting - and has a wonderful brightness due to the lemon juice and zest. I like to serve it over risotto, but it would also be delicious over buttered noodles or rice.

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4-5 Tbsp olive oil, divided
2 yellow onions, chopped
2 lb veal stew meat, cut into 1 1/2" cubes
1/4 cup flour
salt & pepper
2 1/2 cups low-sodium chicken broth
1 1/2 Tbsp lemon zest
1/3 cup fresh lemon juice
2 bay leaves
3/4 lb carrots, peeled and sliced 1/4" thick
1/2 cup half and half
1/4 cup fresh mint, chopped

Heat 2 Tbsp olive oil in a dutch oven or large pot over medium heat. When hot, add the chopped onions and saute until softened but not browned. Remove the onions to a bowl and set aside. Put the flour in a ziploc bag and season with salt and pepper. Add the veal pieces and shake to coat uniformly. Heat an additional 2 Tbsp oil in the pot over medium high heat, and when hot, brown the veal in batches, each in a single layer (add a bit more oil if needed between batches). Remove the veal to a bowl when browned on all sides to make room for the next batch. When all browned, put all the veal back in the pot and add the chicken broth, lemon zest, lemon juice and bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer for one hour. Add the previously cooked onions, the carrots, and half and half, and mix well. Cover and cook an additional 30 minutes until the carrots are tender. Remove the meat and veggies with a slotted spoon to a bowl, raise the heat to medium high, and cook until the sauce is reduced by half. Taste and adjust the seasonings by adding aalt and pepper to taste. Add the meat and veggies back to the pot, stir in the mint. Heat until the meat is warmed through, and serve immediately over rice, risotto or noodles.

Bon appetit!

There is something remarkably comforting about a plate or bowl of warm pasta with a rich, flavorful tomato-meat sauce. Can't you just taste the deep, tangy, spicy flavors in your mouth? Nice chunks of ground beef, italian sausage, tomatoes and onions suspended in a deep sauce flavored with herbs and red wine...makes my mouth water just thinking about it. I have a recipe I've perfected over the years that is just right for our tastes, and is a favorite among friends and family. Here's my recipe for you to enjoy. Your comments and suggestions are welcome!

2 Tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
3/4" lean ground beef
3/4" hot italian sausage
1 tbsp fennel seeds
1 Tbsp dried italian seasoning
2 tsp dried oregano
2 bay leaves
4 Tbsp fresh basil leaves, chopped and divided
2 tsp red chile flakes, or to taste
1 24-oz jar of Classico brand tomato basil pasta sauce
1 6-oz can of tomato paste
2 15-oz cans diced tomato in juice (no salt added)
1 8-oz can tomato sauce
8 oz button mushrooms, thickly sliced
1 cup rich red wine (such as merlot, zinfandel or cabernet sauvignon)
2 tsp salt
fresh ground black pepper to taste
freshly grated Parmesan cheese for garnish 

Heat the oil in a large, deep pot over medium-high heat. Add the onions and garlic, and saute until onions are soft and transluscent, but not browned (about 5 minutes). Push the onions to the sides of the pan, and put the meats (ground beef and the sausage meat removed from its casing) in the center. Using a spoon or spatula, brown the meat, breaking it into chunks as it cooks. When nearly browned, mix in with the onions entirely. Add the fennel seads, italian seasoning, oregano, bay leaves, 2 Tbsp of the basil leaves and the chile flakes. Stir to mix well. Allow to cook for 2-3 minutes, when you should be able to smell the herbs' fragrance. Add the pasta sauce, tomato paste, canned tomatoes, tomato sauce, mushrooms and red wine. Mix well and bring to a simmer. Add the salt & pepper. Lower the heat to medium low or just enough to maintain a simmer. Partially cover and simmer for about an hour, stirring often to avoid sticking or burning on the bottom. Before serving, stir in the remaining 2 Tbsp of fresh basil, and taste for seasoning, adjusting as necessary.

Serve over freshly cooked pasta - you can use whatever pasta you like. I prefer fettuccine noodles. Place a bed of noodles on a plate or in a shallow pasta bowl, top with the sauce and sprinkle with parmesan cheese. Use whole basil leaves for garnish if desired.

Buon appetito!

We had dinner with our dearest friends Kim and John last weekend, and as usual, had a foodie night of wonders. All four of us are seriously into food, cooking, wine, and of course enjoying all of it immensely! Because we have all cooked and eaten together so often, one of the best parts about getting together is experimenting on new dishes. This past time was no exception! None of us had ever cooked pork belly before, and we'd all been wanting to do so. Kim and John were hosting and cooking, and all I can say is that they were struck by some pretty awesome inspiration to come up with the dishes we enjoyed that night. We started with a fresh pea, goat cheese and mint puree spread on crostini with some parmesan, which was perfectly with the light rose we drank outside in their garden.

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But the main course was truly amazing. The pork belly had been marinated for four days in a combination of lemon juice, herbs and other wonderful things, then slow braised in the marinating liquid. John then finished it on the grill, brushed with a bourbon and vinegar glaze, and finally let it rest with a sprinkling of olive oil, lemon and chives. The pork belly was served on baked fingers of delicious bread brushed with butter, and on the side were sliced heirloom tomotoes, fresh basil aioli, and arugula lightly dressed with lemon vinaigrette. The result was spectacular, delicious, mouth-wateringly good, and I could eat it all over again as I type!

Dessert wasn't so bad either...grilled white nectarines served with blackberries over vanilla ice cream, and I'm sure there was some yummy sauce on it too, but by that time the 3-year vertical of Pinot Noir that we'd nearly polished off had set in, so I can't remember the elements of the sauce anymore. :-)

All in all, a meal to remember and one I hope we recreate soon. Cooking and eating with Kim and John is always a delectable pleasure!

Bon appetit!

As my husband says quite often (usually with a funny grin and a bit of sarcasm), everyone learns at their own pace. When it comes to learning to poach eggs without the aid of a poaching pan, I am a late bloomer. I own a fantastic egg poaching pan that has wonderful little cups you can drop a hint of butter in, place in a rack within a pan over simmering water, place the eggs in each cup, cover, and Voila! you have great poached eggs.Here is a pan very similar to the one I have:

I have to admit, I have always felt that using such a pan is cheating. Real cooks do it in a pan with simmering water - sometimes with vinegar to help bind the whites of the eggs, sometimes with a swirl or vortex to help in the same process. I don't know why I haven't simply tried this before...perhaps I was afraid I'd end up with ugly poached eggs. But here I am up in Lake Tahoe, on vacation with family and friends, and we all had a hankering for eggs benedict. And we are without a poaching pan! And I'm not the only novice in this area - a houseful of cooks and not a one of us has done it in just a pan of water. So the time to finally try it the "real" way is here! I have to say, I was both nervous and eager to give it a try. I'm thrilled to report that my fears were utterly unfounded. It couldn't be easier, and I think the eggs were actually more delicious cooked this way - more tender, more natural.

So here's the scoop. We simply put a large skillet on the stove, full with enough water to cover the eggs once they were in (about 3"). We added a teaspoon or so of vinegar to the pan, and heated it until the water was simmering gently. Then we broke an egg into a small cup, and gently slid the egg into the simmering water. I did not do the swirl, since we had several eggs to cook at one time for a household of hungry would-be-breakfasters. We put 4 eggs in the pan at a time, and cooked them about 4 minutes in total. (Note that we are at a relatively high altitude in Tahoe, so it may very well take less time at lower elevations.)  I did use a large slotted spoon to help keep the white together when I initially put the egg in the pan, and that seemed to help a bit.  

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Once the eggs were done to my liking, we took them out and placed them on toasted english muffins with some thinly sliced ham, then topped the egg with some lovely hollandaise sauce (quick tip recipe below!). The eggs were perfect - tender with runny yolks. My hubby even said he thought they might've been the best poached eggs ever!

(Note: How-to photos are from the great tips provided on poaching eggs on Williams-Sonoma's web site.)

Recipe for the easiest hollandaise sauce ever:

You can certainly make hollaindaise sauce the old fashioned way, by whisking the ingredients together in a double boiler or in a bowl over simmering water. But it's so easy to screw it up and overcook the delicate sauce. So here is an easy and foolproof method using a blender. Put 2 egg yolks, 1 Tbsp lemon juice, a dash of salt and a dash of cayenne pepper in a blender. Run for just a second or two to blend those ingredients. Melt 2 sticks (1 cup) of butter in a small suacepan over medium heat on the stove. When the butter is completely melted, hot, and foaming but not at all brown, you are ready to make the sauce. Do not do this if the butter is not adequately hot, or it will not properly cook the egg yolks to give you the consistency you want. Run the blender, and remove the center part from the lid so that you have an opening through which to pour the hot butter. Pour the butter slowly into the egg yolk mixture. When all the butter is added, replace the lid part, and allow to run for about 2-3 more seconds. Turn off and let sit for about 5 seconds with the lid on. You should have perfect hollandaise sauce!

Bon appetit!

Anyone who has spent sigificant time with me over a meal or cooking together will tell you that I LOVE cheese! I have been known to say that I am a self-proclaimed cheese whore. I will do just about anything for great cheese. In fact, I will always trade dessert for a plate of lovely cheeses and a nice glass of red. Always.

Ok, so on to some of my personal favorite cheeses! I suppose I'd have to put goat cheese as my number one choice - whether fresh abd soft, or aged and semi-soft or hard.  Boucheron from France is a wonderful semi-aged goat cheese, and I love goat cheese crusted with pepper. One of my all-time favorite things to do with goat cheese is to serve it as an appetizer with baguette slices, fresh basil leaves and sun dried tomatoes in oil. The combo is pretty to look at and absolutely delicious!

After goat cheese, I'd have to go with stinky cheeses like Epoisses or Taleggio. They are aromatic and fabulous, particularly when at room temperature and spread on a very plain slice of bread or cracker. Yum!

Next up are the cheeses that have salt crystals. Aged, usually hard, and full of those delicious, crunchy salt crystals, these cheeses are a perfect hors d'oeuvre. My faves are aged Gouda and of course Parmesan.

I could probably go on forever about about all the other kinds of cheeses I like, but here are just a few more that make my top cheese list: burrata, Cotswold, Humboldt Fog, Limburger, Saint-Marcellin, Piave (especially with peppercorns), and good old aged cheddar.

What's your favorite cheese? I'd love to know about how much you love cheese!

Bon appetit!

Salt is a wonderful thing - it is almost always the missing ingredient when something doesn't taste quite right with a dish. In fact, there is a fantastic quote that I saw in the pantry of Sally Schmidt (original owner of the French Laundry and owner/teacher at the Apple Farm in Philo, CA)...this quote is something my husband and I often refer to when talking about seasoning food:

"Salt is the policeman of tastes. It keeps the various flavors of a dish in order and restrains the stronger from tyrannizing the weaker"   -- Malcolm de Chazal

That quote is right on! Salt is the regulator and balancer of flavors, and when done right, can mean the difference between a fabulous dish and a mediocre one. But salt is not just salt -- there are many different types of salt that come from various places across the globe, and each exhibits its own unique characteristics. One sound piece of advice - throw away your iodized table salt! Salts such as these are actually more salty to the taste than others, don't contain the natural minerals that sea salts do, and certainly aren't as pretty. Here is a rundown on some of my favorite salts and what I use them for - please feel free to add your own thoughts, recommendations and uses in the comments!

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One of the most interesting things to do as a cook or someone who loves food is to do a salt tasting. Simply get a variety of salts to try, have plenty of water on hand, and taste away. You'll be surprised at how different each salt tastes, and I imagine you will come up with plaenty of ways to use each in imaginative ways. Here is a bit of a starter guide to different kinds of salt.

Fine Sea Salt
This is my absolute go-to salt for day to day cooking. I keep the large shaker of La Baleine fine sea salt right next to the stove and use it for everything including seasoning dishes, salad dressings, sauces, etc. Really anywhere I need salt. I'm also a big fan of Maldon sea flake salt, which has a slightly different flavor than the La Baleine, and is a bit flakier - it's more of a medium grain salt and great as a finisher on dishes.

Course Sea Salt
I love using coarse salt in dishes where having a bit of salty crunch is a nice add -- some salads (potato salad, for example), as a finish on meat dishes, delicate pasta dishes and so forth. I also think it's wonderful to sprinkle on meats to tenderize them prior to cooking. I often heavily sprinkle steaks with coarse salt and let them sit for 10 minutes or so before brushing it off, then cooking on the grill. My favorite brand is La Baleine from France, which is readily available in stores and online. 

Himalayan Pink Salt
Pink salt is a beautiful thing, and is hand-mined rather than evaporated from sea water. It comes in all kinds of grain sizes, from fine to medium to coarse, and even comes in slabs that you may see used in restaurants for serving delicate appetizers like raw fish. It's also a pretty accent for the table, and has a mineral quality that makes it ideal for shellfish and also tasty for meats like lamb.

Hawaiian Red Salt
The red color comes from red volcanic clay that is added for iron oxide and color. It's a beautiful salt and makes for a wonderful drink rimmer or finishing salt on light colored foods like chicken or fish. It can also be used for a decorative accent on dips, appetizers, and so on.  

Hawaiian Black Salt
The stunning color of black salt comes from activated charcoal, which is being used in things like detox diets these days. Again, this makes for a nice finishing salt or accent salt.

Sel Gris (grey salt)
Grey salt is unrefined, and usually comes from the Brittany region of France. The grey color comes from the clay lining the salt ponds there, and imparts a lovely mineral taste. I personally find grey salt to have a bit of sweetness to it I really like, and it's a great substitute for any medium grain salt.

Fleur de Sel
Fleur de Sel is literally translated from French as "flower of salt", and is hand-harvested in France by scraping the top layer of salt from the salt ponds.Needless to say, it's more expensive than other salts, and has been prized since the Roman times. It's a great finishing salt with a ton of minerality. 

Smoked Salt
Smoked salts are slow-smoked over wood fires to allow the flavors and aromas of the burning wood to infuse the salt. There are many kinds, including hickory, Applewood, Chardonnay (from wine barrels) and many more. As you might guess, they add a smoky flavor that can add depth to a dish, but use in moderation. I use it sparingly in meat dishes that already have a bit of a smoky flavor (BBQ'd meats for example) and in dips where smoke would be a great added flavor (like chipotle aioli). 

Infused Salts
One of the more common artisan crazes seems to be infusing salts with all sorts of things - herbs, spices, pepper, smoke (as discussed above), truffles, and more. I think infused salts can be fun, but be careful - oftentimes, the flavors are highly concentrated and can be better added to a dish with fresh ingredients added outside the salt. It just depends on what you are doing with it - for example, lavendar salt could be excellent as a topper to a caramel candy or dessert, but I would vote for fresh rosemary with lamb anyday. Common infused salts that I see in stores include rosemary, lemon, truffle, roasted garlic, mushroom and pepper (szechuan pepper, black pepper, etc). A great source of fusion salts is SaltWorks online. 

Bon appetit!

Most people who have met me and even know me reasonably well are shocked when they find out that I actually love camping.  May be the fact that I love Manolos and designer clothes, or maybe that I have my nails done regularly. Regardless, it's a fact...camping is fun. We've been camping since I was a kid, and have always enjoyed the outdoors -- the fresh air, the woods, the clear skies at night, and of course the campfires! For the past decade or so, we've gone every Fourth of July with a group of family and friends, usually to Hendy Woods State Park in Anderson Valley. How convenient that it happens to be a gorgeous campground AND is in the heart of great wine country! (um, not really a coincidence...)

Now camping means different things to different people. For some, it's walking into a remote location with everything on their back. For others, it's a fully equipped RV parked in a campground. We're "glampers"...we like the tent and sleeping bag combo in the dirt, but with great cooking and wine to go with it. Why on earth would be go to the gorgeous outdoors and serve crappy food and cheap wine? Life is too short, and when you drive into your campsite, you can bring along things like real wine glasses, nice pots and pans, a campstove for cooking, and great ingredients. So glamorous camping it is, or glamping.

This year, as with every year, we alternate meals between all of us to share the load. The dinners are the standouts, and here are the menus for the three nights we spent up there:

Night 1 - Spicy hummus and babaganoush for appetizers with pita chips; Mediterranean lamb sliders flavored with curry, garlic and ginger, with grilled veggies and yogurt raita, served with tabbouleh salad.

Night 2 - Chips and fresh-made guacamole and salsa fresca to start, followed by 24-hour marinated hanger steak fajitas with the guacamole and salsa, grilled onions and peppers.

Night 3 - More hummus and pita chips, followed by yogurt marinated kebabs with rice, grilled vegetables of all sorts (eggplant, squash, onions, peppers and more).

The breakfasts didn't suck either - the highlight being the huevos rancheros made with New Mexican red chile, complete with fried eggs, spiced black beans, cheese and avocado. Let's just say we ate very well...

We drank well too, being in the wine country and all. We made a point to visit our favorite wineries in the area as well as discovered some new destinations. Toulouse is always a must-visit winery. They make fantastic Pinot Noir, and a great rose of Pinot Noir as well. The winery is beautiful and always a pleasure to visit. Goldeneye (owned by Duckhorn) is also a must, and another renowned Pinot producer. They have a gorgeous facility with a patio on which they do a full sit-down tasting of their wines while you enjoy views of their vineyard. This year we had a new discovery - the fantastic Elke Winery - who makes a good number of Pinots as well, both old world and new world style and at great prices. And lastly, we made a stop at the Anderson Valley Brewing Company for a beer sampling.

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Bon appetit!

For the past 6 months, I've had one of my cousins from Norway and his wife and son living here in the SF Bay Area, and we've had several enjoyable outings and evenings together.  Mads, my cousin, is quite a chef as well, so we share a love of food, cooking and wine along with a common Nordic heritage.  I hate to see the three of them head back to Norway - we'll miss them greatly - but we did have a wonderful going away dinner that Mads whipped up for us.  As he was putting final touches on the dish, he asked if I have made Osso Bucco, to which I said "Of course!".  Mads then mentioned that the dish he'd prepared was made with lamb shanks, and he calls it "Oslo Bucco". Made us all laugh, but I can tell you, it's a winning recipe.  Here it is, straight from my cousin's hand...

This is a Norwegian edition of the famous Italian classic. The recipe is stolen with pride from the rock n' roll gourmet restaurant in Oslo called Palace Grill & Bar.

Ingredients:
1/2 cup extra virgin olive oil
2.5 pounds of lamb shanks cut in equally large pieces, rolled in all purpose flour, salt and pepper, then tied with kitchen twine
2 carrots diced
3 celery stalks diced
1 fennel bulb diced
1 large yellow onion, diced
4 cloves of garlic, crushed
8 stalks of rosmary
2 Bay leaves
2 tablespoons of crushed fennel seeds
2 tablespoons of tomato paste
1.5 cups of hearty red wine (Ravenswood Zinfandel is great)
3 cups of lamb stock (substitute beef stock if you can't find lamb)
1 can (28 oz) of peeled tomatoes

Gremolata:
Zest of one large lemon
2 cloves of garlic; crushed
2 tablespoons of finely chopped parsley
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper

Here's how:
1. Pre-heat your oven to 325 degrees.

2. Heat the olive oil in a large casserole or oven-proof pot with a lid.  

3. Brown the meat on all sides and then put aside on a plate.

4. Then fry onion, carrots, celery and fennel in the same pan until golden. Stir constantly. 

5. Add garlic, rosmary, fennel seeds and bay leaves, stir for a couple of minutes before you add the tomato paste. Stir it together so you get a nice red mixture.  Stir in the canned tomatoes and their juice, breaking apart the tomatoes into pieces.

6. Then put the meat back in the pan, in one layer. Pour red wine and stock over, until it almost covers everything. Bring to a boil and cover with a lid.

7. Place the pan in the oven and braise for 1.5- 2 hours (until meat is tender and loosens from the bones. Also remember to cut and remove thread before serving).

Serve with either polenta or risotto, both accompanied with Gremolata and a full bodied bottle of red wine of your liking.

Only joy!
Mads Bruun Hoy