Shanks for the Memories

I love rich tasting food around this time of year and anything braised on a cool rainy evening helps ease my mourning over the loss of summer.  There is nothing more rich than Ossobuco braised in a tomato based sauce with Marsala and beef stock and served with the traditional Risotto alla Milanese.  So when I was asked to cook this dish I jumped at the opportunity.  This dish is quickly becoming one of my favourites to make as well as to eat.  The sauce was scented with thyme, garlic and mirepoix and thickened with just a little roux. On the side were served Saffron infused Risotto and braised Peas with Mint.  A great meal for the wow factor and surprising little effort to make.

I find that, when there is food being cooked, guests tend to want to be in the kitchen, and since the kitchen actually belonged to one of the guests last night, it really wasn't my place to say anything. But, this is fine when making a Risotto that everyone believes must be stirred constantly.  The truth is, it need only be stirred regularly and you can get on with other chores as it cooks.  But, since everyone is going to be in the kitchen anyway, lack of stirring is not a problem.  In fact, absent minded stirring of Risotto while chatting is a great way to spend the early part of an evening.  Braising anything is also a good way to cook with guests as the food really requires little to no attention and allows a cook to spend time with other chores or simply talking, though I would know little about the latter.

I love Italian cooking for its simplicity and its treatment of ingredients.  It is surprising how few ingredients there are and each dish highlights the main ingredients so well.  What is also amazing is how well Italian mains and sides taste served together.  Last night's plate was an amazing match of tastes and textures.  The creamy rice with the rich, meaty shanks were amazing and the peas and mint added a nice brightness.  It would be a shame to serve a wine that would disrupt this wonderful harmony.

I took my time at the LCBO and sought out the advice of one of the product experts to assist me in choosing the right wine for the meal.  And I am glad I did.  My man Dan pointed me in the direction of a great bottle of Tuscan Le Difese which not only did not disrupt the harmony but actually became the Maestro of this orchestra.  A blend of 70% Cabernet and 30% Sangiovese this wine is just starting to arrive at its ideal time to experience.  The wine was as rich as the meal and elevated the peasantry of the dish to a true gourmet experience.  You know a wine is working well with a meal when comments revolve around the deliciousness of the meal and the wine is not overtaking the event.  The spiciness and berry flavours and the balance of tannins, sugar and acid of this wine showed why these wines are known as Super Tuscans.

If you are eating rich Italian tonight (that didn't sound right) you can not go wrong with Tenuta San Guido Le Difese 2008 LCBO 147876 $28.95.  Thanks Dan.