I fully realize that I should have made New Orleans cuisine tonight, but fridge and pantry required otherwise, since my attempt to secure some good fish was foiled.
One of the many benefits of slow-cooking a big hunk of lamb in the oven for 7 hours is, of course, having both meat and liquid left over for future meals. The deep, complex flavors and meltingly tender texture are an incredibly luxurious jumping-off point, even for something as simple as pasta (which is what I made.) Some garlic and herbs, the meat and juice, a can of busted-up tomatoes, and a nice simmer to unite the new with the old, then tossed with penne and served with a side of steamed pak choi from the garden via the freezer. No picture, because you’ve seen a bowl of pasta before.
But MAN, the rich, elegant decadence of this sauce- hitting winter comfort and refined subtle chords at the same time- made me wish hard that I had cranked out some fresh fettucine to take this into the realm of pure perfection. Getting it most of the way there, though, with a noble assist, was a 2000 Thackrey sangiovese from the year it got no labels or capsules in between being named Centaur and Aquila. After the still-reticent schoolmarmy Brunello from last night, this wine is a wanton harlot. But, you know, classy, with a really great personality.