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Lamb and Acorn Squash Autumn Skillet #merlotme #winepw

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Inspiration for this pairing…  #Merlotme is a movement to “celebrate the greatness of Merlot throughout October.”  The #winepw crew is participating by pairing recipes.  We did not know which Merlot we would each receive and our house was quite glad to get Duckhorn 2012 Napa Valley Merlot.

 Autumn Lamb Skillet 680

We have a lot of plums right now and that slightly tart dark fruit flavor seemed perfect for a Merlot.  Fall makes us crave savory dishes dusted with cinnamon and allspice, two flavors we often find in new world Merlot. The more we thought about it this wine was just made for Fall.  On the nose  the Duckhorn Merlot showed dusty minerality, notes of raspberry, cherry, toasted wood, floral and spice (cinnamon and allspice).  The wine was well integrated and balanced, bright, ready to drink, and quite a pleasure.

Duckhorn Merlot Napa Valley

We are reminded of a trip to Half Moon Bay one October about 7 years ago. Three things stand out in our memory.  Traffic was backed up horribly on the way to the restaurant, our appetite increasing with each inch forward. It was pumpkin season and they dotted the fields with orange happiness.  We were bound and determined to order a pumpkin dish. The dish is one we will never forget.  All I had to say to Handsome Hubby was, “There’s a dish I have always wanted to recreate but don’t know how.”  He immediately knew.  We don’t think we nailed the recipe but we nailed the satisfaction factor.  Our version, using acorn squash instead of pumpkin, conjures all of the things we love about fall. If crunchy leaves, crisp mornings, and changing colors had a taste, it would be this lamb and acorn squash autumn skillet.

 

Duckhorn Merlot Lamb Poached Egg

 

Lamb and Acorn Squash Autumn Skillet #merlotme #winepw
 
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Autumn Skillet - Braised Lamb and Acorn Squash
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 2 lamb shanks
  • 2 Tbs. thyme
  • 2 cloves garlic
  • 2 cups red wine
  • 1 cinnamon stick
  • 2 cups winter squash, cubed
  • 1½ cups caramelized onion
  • 3 Tbs. sage, chopped
  • 2 cups red potatoes, cubed
  • ½ tsp. powdered cinnamon
  • ¼ tsp. allspice
  • 2 Italian plums, chopped
  • salt and pepper to taste
  • olive oil
  • 2 eggs
Instructions
  1. Cooking Directions
  2. Coat bottom of dutch oven with olive oil.
  3. Brown lamb shanks on all sides.
  4. Toss in garlic, thyme, and red wine.
  5. Cover and place in 200 degree oven for 2½ hours or until meat is falling off bone.
  6. Meanwhile caramelize onions and prepare other ingredients.
  7. Remove lamb shanks from oven and increase heat to 425.
  8. While shanks cool pour cooking juices into fat separator leaving enough to coat bottom of dutch oven.
  9. Heat dutch oven on stovetop and toss in potatoes, sprinkle with salt and pepper, cover and cook on stovetop 10 minutes.
  10. Remove cover and transfer potatoes in dutch oven to heated oven.
  11. Add ¼ cup cooking juices.
  12. Cook 20 minutes.
  13. Meanwhile remove lamb from bones and sprinkle squash with cinnamon and allspice.
  14. Add lamb, sage and squash.
  15. Cook 15 minutes.
  16. While cooking poach eggs.
  17. Add onion and plums to dutch oven.
  18. Cook 5 minutes.
  19. Remove from oven.
  20. Divide between 2 plates and top each with poached egg.
Notes
Lamb can be braised day before. Return to room temperature before using.

Samples were provided by the winery and enjoyed by the wine writer.

Let’s see how our #winepw friends pair their Merlot.

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Comments

  3. My favorite time of year for sure and I as well think of pumpkin dishes, squashes, warm baking spices and yummy treats. Sounds like Duck Horn was loved by all. I've never attempted lamb, but I must try preparation of one soon.

    Reply

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