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Archive of Recipe's
by Varietal:
Rosso Classico


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Recipes

Below is an archived recipe which uses Il Cuore Rosso Classico to bring out the fullest flavors. Let us know what you think after you've tried these dishes.


From New Orleans, Louisiana. (see below for the recipe)...

The Bistro at Maison de Ville



Located in the historic French Quarter of New Orleans, the Bistro at Maison de Ville possesses a justly deserved reputation for introducing bright young culinary talent to an enthusiastic and appreciative public. Most recently recognized as "Top Haute Restaurant" by Zagat and "America's Top Tables" by Gourmet magazine, the Bistro has a loyal following among "gourmands" locally as well as nationally.

Executive Chef Greg Picolo, a local rising star, presents a Nouvelle Creole Cuisine that includes traditional french bistro selections, and New Orleans Culinary favorites.


Lamb Osso Buco
Chef Greg Picolo
Serves 6 (3 per person)
Ingredients:
  • 18 Lamb hind shanks, cut 3" length.
  • Flour seasoned with salt and pepper.
  • Peanut oil for searing.
  • 4 carrots cut julianne style.
  • 5 onions, sliced thinly.
  • Zest of 1/2" lemon.
  • 1 Small cup roma tomatoes in juice.
  • 2 cups Il CUORE Rosso Classico.
  • 3 qts veal stock, to cover shanks in pan by 2/3.
  • 4 cloves garlic, minced.
  • Salt and pepper to taste.

    Procedure:
    Season shanks with salt and pepper.
    Dust Lamb shanks with seasoned flour.
    Shake off excess flour.
    Fry in oil until flour is cooked and lightly browned.
    Place shanks in roasting pan, with room for shanks not to touch and enough room for stock.
    Discard oil keeping flour that has settled to bottom of pan.
    Deglaze with IL CUORE ROSSO CLASSICO and pour over shanks in roasting pan.
    Cover lamb with veal stock so it covers at least 2/3 of meat.
    Cook in 375 degree oven for approximately 35 to 40 minutes.
    When shanks are almost tender, add vegetable, tomato, garlic, zest, adjust salt and pepper and cook until vegetables and shanks are fork tender.

    Serve over Polenta or Risotto.