Robert Craigs Wine Cellar

	Robert Craig’s Wine Cellar   Cabernet Sauvignon   Joanne’s Lamb Shanks with     Cabernet, Rosemary and Garlic
Robert Craig’s Vintner Robert Craig

Robert Craig’s Napa Valley Cabernets are all about sense of place. His three offerings, created along with winemaker Chad Alexander, provide a tour of Napa Valley’s mountain terrain: there’s Affinity, the flagship Bordeaux-style Cabernet blend from the southern foothills near the town of Napa; Mt. Veeder Cabernet from the western Mayacamas mountain range; and Howell Mountain Cabernet from the northeastern ridgetops near St. Helena. Since 1992, Robert’s Cabernets have been highly prized on restaurant wine lists as ideal for food pairing. The following recipe is a winery favorite contributed by Joanne Farnsworth who belongs to the Affinity Wine Club. The 2002 Affinity, with its blend of Cabernet, Merlot, Cabernet Franc and Petit Verdot, is a perfect match for the lamb’s rich, earthy flavors and sweet herbs. As with Affinity, this recipe blends together complementary ingredients that, while very distinctive individually, merge into a smooth, balanced and delicious offering.

Preparation: Mix olive oil, garlic, rosemary and salt and pepper together and coat each shank on all sides. Place in a covered container and marinate in the refrigerator overnight (or at least 4 hours). Preheat oven to 350 degrees.  In a large, oven-proof or cast iron casserole, brown shanks in 2 tablespoons of olive oil over a low heat for 10 to 15 minutes, turning frequently and taking care not to burn the garlic. Remove from heat and add the Cabernet.  Sprinkle basil and Italian parsley over the shanks. Dot the tops of the shanks with tomato sauce. Cover and bake for about 2 1/2 hours or until fork tender. Turn the shanks once, half-way through baking. Serve with creamy polenta, pasta or white beans and a garden salad for a satisfying meal. Serves 4