Warm up this winter with a delicious Rioja and wholesome slow-cooked shoulder of lamb with tomato, beans and rosemary
November is here, the temperature is dropping and the frosty chill is starting to appear, but fear not, Wines from Rioja has a delicious selection of tasty winter dishes along with Rioja wine matches to warm you up this winter.
Try this tasty lamb shoulder recipe - all you really need with it is a green vegetable side or green salad, but if you’re a spud-lover then baked would be ideal.
The flavours are deep and the texture is quite rich, so go for a Rioja with plenty of depth and weight such as a Rioja Reserva.
You’ll need a big casserole dish. If yours isn’t big enough, get your butcher to take off the knuckle end of the shoulder, and put both pieces in together.
Ingredients - serves 6
Preheat the oven to 140º/Gas 1.
Put the shoulder of lamb, either in one piece or two, into a casserole with a tightly-fitting lid, and cover with the beans and their liquid, the white wine, the onions and shallots, the tinned chopped tomatoes, the garlic cloves, the peppercorns, the herbs and the anchovy. Add a little salt, but not too much; you can adjust it later. Put the lid on, and put it in the oven for four hours. Check on it every hour or so if you can to make sure it’s not drying out. If it is, add some more wine or water to top up.
After cooking, the meat will be falling off the bone. Remove the bone along with any stray bits of skin or fat; most will have rendered down into the sauce but the dish will look better presented this way. Give it a stir, taste for seasoning, reheat and enjoy.
For more recipes to try, visit our Rioja wine and food matching guide here.
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