Maitre's Home
November 23, 2001
We finished 2001 in style with a wonderful Christmas
party at the beautiful and festive home of our Maitre's. The
wines brought by all the members was exceptional. We tasted
such wonderful wines as Cler Milon 86 & 97, Darmaihac 95 & 97,
Les Forts de Latour, and Haut-Batailley 97 from the Pauillac
region and La Gráce Dieu 95 & 96, Pavie 90, Larcis Ducasse 75,
Les Graviers 96 & 98 and Cheval Blanc 87 from the St Emilion
region to name just a few. The food served easily matched the
quality of the wines. Thank you to our very own Commadeurs Greg
Stebbe, Anne Addison, Lonnie Rodgers and Derrick Rozdeba for
serving up a magnificent feast of fresh oysters, smoke salmon,
grilled vegetables, garlic & goat cheese whipped potatoes
and Osso Bucco "Milanaise".
Wines
Pauillac
Clerc Milon 86, 97
Pontet-Canet 94
D'Armailhac 95, 97
Benjamin de Pontet 92
Carruades de Lafite 95
Grand-Puy-Lacoste 98
Les Forts De Latour 98
Grand-Puy Ducasse 85
Pauillac (de Lafite Rothschild)95
Mouton Baronne Philippe 76
Haut-Batailley 97
St. Emilion
Trotte Vielle 89
Des Laurets 98
Milon 98
Larmande 95
Rocher Bellevue Figeac 98
Villemaurine 97
La Gráce Dieu 95, 96
Pavie 90
Larcis Ducasse 75
Canon-La-Gaffeliére 93
La Couronne 98
Les Graviers 96, 98
Cheval Blanc 87
Angelus 95
La Dominique 94
Osso Bucco "Milanaise"
6 portions
12 x 1.5 cm lamb shank bones (sunterra has a great selection)
25 gr flour
100 gr butter
1 onion
1 carrot
1 celery Stalk
2 garlic cloves
3-4 sprigs marjoram
1 sprig of rosemary
1 bay leaf
1 lemon
125 ml red bordeaux wine
6 ripe or canned tomatoes
300 ml veal glace
to taste salt & pepper
6 tsp chopped parsley
Method:
Take lamb shank pieces, season & dip in flour and shake off the excess.
Melt the butter over a medium heat in a large heavy pan and brown the veal
shank on all sides. Remove onto plate.
Chop the onion, carrot and celery into fine dice and crush one clove of
garlic. Cook in the pan over a low heat in the butter used for the veal for
5 minutes.
Stand the lamb on its end, upright to prevent the marrow in the bone coming
out. Add the marjoram and bay leaf with a small piece of lemon peel and the
red wine. Cook on a high heat for 5 minutes.
Add the chopped tomatoes and veal glace, season well, bring to a boil, lower
the heat, cover and cook for 1.5 hours on a low heat. Add a little boiling
water if the pan seems to be drying out during cooking.
Prepare the "gremolata" which is an essential part of this dish by grating
the remaining lemon peel finely, crush the other clove of garlic, mix with
the lemon rind and the chopped parsley. When the dish is cooked, sprinkle
with the lemon and parsley mixture.
Receipe from Kenneth Titcomb of the Ranchmen's Club
