Lamb Stew

We drove to Vermont to meet Mat & co. with our big cooler full of goodies- among them, lamb bones and stew meat. Upon arrival, I set to work browning the bones, cubing the meat, and adding garden mirepoix plus carrot, parsnip, and turnip, then adzuki beans, herbs, garlic, and water to cover. Peas (also from our garden) went in just before serving. While it was going, I baked sweet potatoes and steamed broccoli, and pulled a 1999 Beaulieu Georges de la Tour reserve from the cellar.

I almost grabbed a 1997 Beringer reserve instead, but having loved the 1992s we had last year, I wanted to give them more time. The BV was very good, and perfect with the stew; I’m going to let the other one sit for a bit longer and then try it again. Having the last of the Lirac to start brought us to the Cab from an interesting direction. It lacks the earthy, cedary notes of the Beringer, but with age it might develop something similar. For now, it’s a big, supple, grapey, tail-wagging labrador retriever of a wine.

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One Comment

  1. cookiecrumb
    January 2
    Reply

    Only a foodie would travel with lamb bones. Good going!

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