Lamb Shank Osso Buco with Ledger David Cellars 2013 Syrah
By Robert Trottmann
Serves 4
This simple braise is perfect with the 2013 Syrah. Lamb and Syrah have a natural affinity for each other and the fall off the bone braising of the lamb shanks and the wonderful marrow of the bones make for a perfectly delicious pairing.
Ingredients
4 large lamb shanks (I bought mine at Cherry Street Meats in Medford)
1 cup beef, lamb or chicken broth
¼ cup balsamic vinegar
½ cup 2013 Ledger David Cellars Syrah
1 large yellow onion thinly sliced
3 large garlic cloves-crushed
16 oz. crushed tomatoes
¼ cup chopped fresh oregano
Sea salt and fresh ground black pepper
1/8 cup olive oil
Preparation
Salt and pepper all sides of the lamb shanks. In a large cast iron Dutch oven or deep skillet heat the olive oil until shimmering and sear the lamb shanks on all sides until golden brown.
Preheat oven to 350 degrees.
Remove the shanks from the pan and sauté the onion and garlic until translucent. Then add the crushed tomatoes, balsamic vinegar, Syrah, broth and oregano. Stir well until well heated. Return the shanks to the pan and cook in the oven for 3-3 1/2 hours.
The meat should literally fall off the bone and the marrow should be easily pulled from out of the bone.
Serve with Blue, White, and Yellow Corn Polenta.
Kick Off Spring at the Oregon Cheese Festival
By Regina Vaccari
Calling all fine cheese and wine lovers! Kick off spring with Ledger David at Le Petit Tasting Room in Central Point as we celebrate the 12th Annual Oregon Cheese Festival. It’s always a busy, fun time during this annual event, held this year at the Rogue Creamery, Saturday, March 19 from 10am-5pm. To complete their culinary experience, event attendees make it a tradition to stop at the Artisan Corridor’s neighboring wine and chocolate shops. That’s where we co
me in!
We’ll be open from noon-5pm to greet you with a selection of your favorite wines paired with warm tomato bisque, clam chowder, and fresh baked bread. Listen to the eclectic sounds of Savanna – performing a blend of early rock, country and blues from 1-3pm. If you’re heading over to the big tent at the Creamery, stop in and see the Ledger David team!
For a more intimate experience, check out the Cheese Makers Dinner the night prior to the festival, on Friday, March 18. Tickets are $125.00 and include a sumptuous 5-course, cheese-themed meal. Each course is crafted by Chef Damon of Inn at the Commons and will spotlight a cheese made by one of the festival’s artisans, paired with a local wine or beer. All event proceeds benefit the Oregon Cheese Guild.
Southern Oregon (actually Central Point) is the birthplace of the Oregon Cheese Guild, which was founded in 2006. Rogue Creamery was the site of the first Oregon Cheese Guild Benefit Dinner and the first Oregon Cheese Festival. This year’s event will also feature a petting zoo and a photo booth.
For more info, visit www.oregoncheeseguild.org.
Cheers!
Spring Primoris Wine Club Event
Join Ledger David Cellars for our spring Primoris Wine Club pick up party March 4-6 at Le Petit Tasting Room. Celebrate the release of Ledger David’s newest wines including our 2013 Cabernet Franc – recently named a ‘Cellar Selects’ by Oregon Wine Press. Wines also include the lively 2015 Primoris Chenin Blanc and popular, full-bodied 2013 Tempranillo.
Enjoy these wines with a selection of French-inspired small bites from Café Dejeuner including watermelon salad with feta, creamy potato and leek soup, and pasta with a robust red wine sauce. We’re staying open a little late on Friday and Saturday just for wine club members!
Private Wine Club Hours: Fri. & Sat. | 6-8pm
General Hours: Sat. & Sun. | Noon-5pm
Spring Wine Club Shipments Include:
3-Bottle Members
2015 Primoris (1), 2013 Tempranillo (1) & 2013 Cabernet Franc (1)
Reds Only: 2013 Tempranillo (1), 2013 Cabernet Franc (1) & 2013 Dark Night (1)
6-Bottle Members
2015 Primoris (2), 2013 Tempranillo (2), 2013 Cabernet Franc (2)
Reds Only: 2013 Tempranillo (2), 2013 Cabernet Franc (2) & 2013 Dark Night (2)
12-Bottle Members
2015 Primoris (3), 2013 Tempranillo (3), 2013 Cabernet Franc (3), & 2013 Dark Night (3)
Reds Only: 2013 Tempranillo (3), 2013 Cabernet Franc (3), 2013 Dark Night (3) & 2013 Syrah (3)
BILLING INFO:
Please let us know if your billing information has changed. Call Heather Davis at (541) 664-2218 or email [email protected] and she would be delighted to update your payment information before processing your wine club order. You can also now update your credit card online with our secure wine club form.
WINE CLUB DISCOUNTS:
We will be processing orders on Monday, February 29. As a reminder, 3-bottle members receive a 15% discount, 6-bottle members 20% and 12-bottle members 25% discount on all wine club selections.
OTHER PICK UP OPTIONS:
If you are unable to join us during this event weekend, your wine club selections will be available after Monday, March 7 at the tasting room in Central Point (next to the Rogue Creamery) any time during regular hours.
Blue, White, and Yellow Corn Polenta paired with Lamb Shank Osso Buco and Ledger David Cellars 2013 Syrah
By Robert Trottmann
Serves 4
Ingredients
1 cup blue, white and yellow corn grits (polenta). You can find them at the Medford Food Coop. Feel free to use yellow or white corn.
5-7 large mushrooms-your choice
2 medium sized carrots, finely chopped
2 stalks of celery- finely chopped
1 large shallot- minced
5 large kale leaves-finely chopped
Finely sliced or grated Parmesan, aged Monterey jack or other hard cheese or your liking.
Olive oil
Butter
Black or green olives (thinly sliced)
Preparation
In a medium sized pan bring 3 cups of water to boil and add the corn. Reduce heat to low and cook until the grits are creamy, 45 minutes to an hour.
While the corn is cooking, coat a medium skillet with olive oil and sauté the onion until translucent. Add the carrot and celery and cook until the carrot and celery are softened. Add the kale and cook until wilted. Remove all this from the heat and add to the corn. Stir all together until everything is evenly distributed.
In medium sized ramekins or ceramic bowls or ceramic boats. Coat each bowl with butter to prevent the polenta from sticking. Evenly distribute the polenta into the bowls and bake at 350 degrees until bubbling.
To finish, add the cheese on top of the polenta and the olives and broil briefly until the cheese is bubbling and starting to brown.
Remove and serve with Lamb Shank Osso Buco paired with Ledger David Cellars 2013 Syrah.
