We are having such a wonderful time in Glenburn, on our small vineyard cum farm. One of the highlights are the meals with friends and family. Ken Mountain, our neighbour and friend (we bought our land from him 15 years ago) invited us and Michael and Helen for a country dinner in his Adjinbilly home in Glenburn, just a stone through from Two Hills Vineyard.
vltr.: Lucy, Charlotte, Margit, Michael, Helen and Ken
We had a wonderful time and great food. Winter is ideal for any kind of roasts. In this case it was lamb and the “usual” vegetables: potatoes, parsnips, broccoli, carrots and onions. The fireplace provided warmth and heat, and the cosy atmosphere of a country home.
Ken does not drink red wines, only whites. So he had Giessen Sauvignon Blanc. For us, he choose a Shiraz. Ken selected a ‘2006 Mount Langi Ghiran Billi Billi Shiraz’. This is a beautiful wine, with fine tannins, lots of fruit (mainly blackberry) and a spicy character.
The Mount Langi Ghiran Shiraz was a great choice and it went very well with the hearty country food, Ken had cooked for us.
The next day we had Brett, Eve and Shea for lunch up the vineyard. Michael and Helen were also there. Family complete, so to say. Margit had cooked ‘Ossobucco’. The recipe came from Francine Segan’s book “Opera Lover’s Cookbook”, which is a magnificent book.
The dinner table is set and various “anitpasti” are ready for consumption
Shea, Eve, Brett, Margit and Michael
Also dessert was provided: chocolate mousse, strawberries and cream
The entrées were consumed with a ‘2007 Windy Peak Cabernet Rosé’ by De Bortoli, a ‘2005 Murrindindi Family Reserve Chardonnay’, and a ‘2007 Allira Sauvignon Blanc’ by Elgo Estate Winery (they are not yet members of our Upper Goulburn Winegrowers Association).
This time we drank with the main course various vintages of Two Hills Vineyard Merlot wines and a bottle of Brett’s home made Cabernet Sauvignon. The lunch lasted until about 10 p.m. (nobody wanted to go home) and I did not count the bottles consumed, but for sure we all loved the company, the atmosphere and of course the Two Hills wines.
The recipe for the “Ossobucco” can be found on page 105 of Francine Segan’s “Opera Lover’s Cookbook”. You need the following ingredients:
– 4 to 6 (or more) bone-in veal shanks (about 3-4 cm thick)
– salt and freshly milled black pepper, two bay leaves
– all purpose flour
– 2-3 tablespoons extra-virgin olive oil
– 2 small carrots, one stalk of celery and one large onion, all finely minced
– garlic (as much as you like but a minimum of 5, also finely minced)
– marjoram, either dried or fresh
– 1/4 cup of white wine
– 3/4 cup best-quality beef stock
– 8-9 tomatoes, peeled and halved
– lemon juice
– one or two anchovy fillets, finely mashed
– fresh rosemary leaves
The oven should be pre-heated to 180 degrees Celsius. The shanks should dreadged in flour and seasoned with salt and pepper. Sear the shanks in a casserole with medium heat filled with olive oil until browned. Remove them after 2 to 3 minutes and let them rest. Then prepare the sauce.
Add the minced vegetables to the above casserole and cook them in medium heat for about 6 minutes until tender. Add the garlic, and the other herbs for about one minute. Then add the wine and simmer for a couple of minutes. Now you add the stock and bring it to a boil, then remove it from the fire.
Put the shanks in a large casserole in one layer, top with the sauce and the tomatoes, cover and bake. After about 2 hours you add some more tomatoes and cook for another 30 minutes. Turn the shanks during the cooking regularly after about 30 minutes. You can serve rice or potatoes with the beef shanks as well as green vegetables. It’s a great traditional Milanese dish. What a wonderful hearty-rustic dish this is. Enjoy