What do you do when you are waiting for the winter storm that calls for a little bit of everything from snow to rain to high winds, you make Osso Bucco and hope the power stays on.  That is what I did 2 weeks ago and I paired it with 2 Italian wines.


We’ll talk about the wines and then I’ll share with you the braised lamb.

2012 Montefalco Rosso Romanelli DOC – This wine comes from the Umbria region of Italy. It’s a blend of Sangiovese and Sagrantino.  Sagrantino is an indigenous Italian grape found only around the hilltop of Montefalco.  It is the most tannic grape in Italy. In order for the wine to be called a Rosso it must contain 15% Sagrantino, 65% Sangiovese 10% Cabernet Sauvignon and 10% Merlot. Aromas from the glass were fruity, floral with hints of black cherry and licorice.   The palate was filled with cherry and was fruity and earthy.  A bit on the lighter side.  It paired okay with the lamb.

2010 Langhe Nebbiolo Germano Angelo DOC- From the Piedmont region of Italy, Nebbiolo wines have strong tannins and high acidity.  This wine spent 14 days with skin contact which will extract the tannins and 18 months in large old oak casks. This will not impart any oak flavors as it’s all neutral.  The wine had aromas of cherry and hints of vanillin.  The wine was soft on the palate with flavors of black cherry and hint of licorice mid palate.  This wine I felt paired best with the lamb.  The pairing down played the cherry flavors and they all combined nicely.

This was my first attempt of making Lamb Osso Bucco or any Osso Bucco. I will say it came out good.  First you sear the lamb and put it into a pan that will then cook for 3 hours in the oven

When the lamb is done, in the same pan you saute carrots, onions, celery and garlic and add crushed tomatoes and a cup of wine. Yes I used the Nebbiolo  That goes in the oven for 3 hours.
Then you have dinner. I  served it on a bed of mashed potatoes.