Slow-cooked Lamb paired with Ridolfi Rosso wine

So I’ve almost dragged my way through Lockdown 3 January. Searching for that light at the end of the tunnel in February it was demoralising to hear yesterday that Lockdown has been extended to March 8 (at least). Back into the Lockdown tunnel for me.  I may have lost my social skills (such as they were) totally when (if) we ever get out of this. On the plus side my cooking skills have undoubtedly improved (as have my cocktail-creating ones) as I have certainly been getting in a lot more practice. Searching for positives here.

Today my mission is to pair a tasty dinner with a bottle of fabulous Italian red wine. The Ridolfi Rosso di Montalcino 2018 comes from the Ridolfi winery in Montalcino in Tuscany. This traditional winery was relaunched with new management in 2011 and since then has produced a range of major award-winning wines. It has also been named “The up and coming winery of 2021” by Gambero Rosso, publishers of the number one wine catalogue in Italy.

Their Rosso wine is made with 100% Sangiovese grapes and has a delicate fruity flavour and a beautiful long finish. For the perfect evening I paired it with a Tuscany-inspired warming slow-cooked lamb stew. Fresh tomatoes, carrots and fennel are paired with zesty orange juice and fennel seeds and the earthy flavours of rosemary. A wonderful mix for the tender richness of the lamb.

I cooked the lamb in my slow cooker – my favourite way to bring out all the flavours and ensure the meat is melt-in-the-mouth. I like to brown my meat first in a little vegetable oil to seal in the flavours. And it looks better, too.

Once your lamb is nicely browned all over transfer it to your slow cooker. Add all the rest of the ingredients and stir through.

Finally pour over the stock.

I cooked the lamb for five hours on slow before adding some cornflour dissolved in warm water to thicken the stock. I then turned the setting up to high for the final hour. This hearty, fresh stew is great served with a generous helping of creamy mashed potato. And the perfect companion for my Ridolfi Rosso di Montalcino 2018.

You can also read about the delectable Ridolfi Fiero which I paired with steak and the intriguingly named monkey gland sauce here.

All the wine facts

The Ridolfi Rosso di Montalcino retails for £19.90.

Ridolfi wines are available for free next day delivery from Italian wine specialists independent.wine

Find out mo re about the Rudolfi winery and its fabulous vintages here.

And here’s a printable version of my delicious recipe for you to try at home. If you don’t have a slow cooker it’s easy to  make on the stove top in a pan. Simply add all the ingredients and simmer on low for about an hour or until the lamb is tender and the vegetables are cooked to your liking. Happy cooking.

Tuscan-style lamb stew

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Servings: 2

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

• 1 tbsp olive oil
• 300 g lamb neck fillet cut into large pieces
• 1 clove garlic peeled and chopped
• 2 medium tomatoes peeled and chopped
• 1 sprig rosemary
• 1/2 tsp fennel seeds
• 1/2 fennel bulb diced
• 1 medium carrot peeled and diced
• 1 orange juice of
• 250 ml lamb stock
• 1 tsp cornflour

Equipment

• Slow cooker

Method

 

1. Heat the olive oil in a pan and brown the lamb on both sides.
2. Put the lamb into the slow cooker and add the tomatoes, garlic, fennel seeds and bulb. Add the carrot, orange juice, chopped fennel and sprig of rosemary and stir through.
3. Put the lid on the slow cooker and cook for 5 hours on low.
4. Mix 1 tsp of cornflour in a dash of hot water until smooth. Stir into the lamb. Turn the heat up to high and cook for another hour until the lamb is tender.
5. Serve with creamy mashed potato.