Figurine is a complex blend taking you on a journey of wild taste and heavy textures. Love that it’s an unorthodox blending of Cabernet and Primitivo together. This full-bodied wine bids a depth of bramble blackberry, smokey clove, and chocolate that make it persuasive and inviting. The palate is velvety-smooth and well integrated with oak and tannin. the finish is a touch spicy, carry out more of the herbs and shake of black pepper. Rustic, it shares a juicy underbelly that provides a welcome deliciousness on the palate. Drink now and for best results hold until 2021.
Ingredients
- 4 lamb shanks
- 1 cup red wine (Figurine)
- 2 cups Marinara sauce (Iprefer Ramos, yes it is pricey but worth it!)
- 1/4 cup chopped pitted katakana olives
- 2 tablespoons fresh chopped parsley
- 5-6 cups reduced-sodium chicken stock
- 1 2/4 cup polenta
- 3/4 cup crumbled feta cheese
- 1/3 cup heavy whipping cream
Directions
- Spay a 4-6 quart slow cooker with cooking spray. Season lamb shanks generously with salt and pepper and add to the slow cooker.
- Mix wine and marinara sauce together and pour over shanks.
- Cook on low for 8 hours.
- During the last hour of cooking, bring 5 cups of the stock to a boil. Gradually add the polenta, whisking constantly.
- Return to a boil, reduce to a simmer, cover, and cook, stirring frequently and adding more stock by 1/4 cupfuls if the polenta is too thick until the polenta is tender about 10 minutes.
- Remove from the heat and stir in the cheese, cream, and 1 teaspoon salt and 1/2 teaspoon of pepper.
- When done serve lamb over polenta topped with olives and parsley.