On 27/01/2013 2:42 PM, Christine Dabney wrote:
> On Sun, 27 Jan 2013 09:19:19 -0800, "Bob Terwilliger"
> > wrote:
>
>> Christine wrote:
>>
>>>> White wine?????? with lamb?
>>>
>>> I have seen that combo before, but I forget where. It isn't as uncommon
>>> as you would think. I think I saw it in a French cookbook...and if I
>>> remember hazily, the dish also had anchovies. It sounded good to me at
>>> the time.
>>
>> White wine is used when you don't want an assertive wine taste, but you want
>> alcohol for some reason. (For example, some flavor components of tomatoes
>> are enhanced by alcohol.)
>>
>> Bob
>
> Dave Smith was the one who questioned white wine in this dish, not me.
>
>


Yep. I did.... and I still do. Lamb shanks have a strong meaty taste
and I think white wine is kind of meek to be using with them. I used to
use that recipe with the caramelized onions, cinammon, chick peas etc...
which is very good, but lately I have been using a much easier method,
braising them in a mixture of dark beer and beef broth. It is a lot less
work and they always turn out beautifully.