Merlot, Cabernet, Bordeaux:
Lamb and Porcini Ravioli with Swiss Chard and Gorgonzola Cream

WHY: Lamb and Cabernet are a classic combo and this dish gives the match a visual twist. The Gorgonzola cream will balance out strong tannins in a young big red. The richness of the lamb and the earthiness of the mushrooms match the weight of these wines.

Yield: 4-6 servings

• 2 lamb shanks
• All-purpose flour as needed
• 1/4 cup corn or vegetable oil
• 1/2 cup Spanish onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 2 teaspoons fresh garlic, minced
• 1 cup medium-bodied red wine
• 1/3 cup tomatoes, diced
• 1 cup water
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh oregano, chopped
• 4 ounces dried porcini mushrooms
• 1 cup hot water
• 2 Tablespoons sun-dried tomatoes, chopped
• 12 each 12-inch by 4-inch fresh pasta sheets
• Beaten egg wash as needed
• Salt and freshly ground black pepper to taste

Soak dried porcinis in 1 cup of hot water.

Season lamb shanks with salt and pepper and lightly dust with all-purpose flour. Sear in corn or vegetable oil in very hot heavy-bottomed pan, until well colored on all sides.

Place mixture in a shallow baking casserole and cover. Bake at 325°F for 30 minutes.

Remove lamb shanks, reduce heat and sauté onion, celery, carrot and garlic for 2-3 minutes until tender, stirring frequently, being careful not to brown.

Deglaze with red wine and reduce by half. Add tomatoes, herbs and water drained from the porcini mushrooms. Bring to simmer and pour over lamb shanks in a shallow casserole dish. Cover and braise in 300°F oven for 1 1/2 hours, or until meat is tender and falling from the bone. Remove lamb shanks and cool. Strain pan juices and reduce to 3 tablespoons. Add sun-dried tomatoes and porcini mushrooms (roughly chopped). Remove from heat and reserve.

Pull lamb from bones, being careful to discard fat and sinew. Rough-chop lamb and mix with porcini and sun-dried tomato mixture. Refrigerate until completely chilled.

Lay 1 sheet of pasta on a lightly floured surface. Lightly brush with egg wash. Equally space 4 (1 1/2-2 tablespoons each) piles of lamb filling on pasta sheet, leaving approximately 1 1/4 inches at each end of the pasta sheet. Lay second pasta sheet directly over the first, gently pressing to seal ravioli, being careful to leave no air pockets. Cut ravioli by hand or with round cutter. Place ravioli in single layer on baking sheet lightly dusted with semolina flour. (Can be frozen up to 1 month.) Repeat process with remaining sheets and filling.

Bring large pot of salted water to a rapid boil. Drop ravioli in water, 8 to 12 at a time, being careful not to overcrowd. Boil until tender but al dente, approximately 2-3 minutes. Remove with slotted spoon. Transfer to serving plate with braised Swiss chard and top with gorgonzola cream.

Gorgonzola Cream

Yield: 1 1/2-2 cups

• 2 cups heavy cream
• 2 1/2 Tablespoons onion, diced
• 2 Tablespoons celery, diced
• 2 Tablespoons carrot, diced
• 1 each small rosemary sprig
• 1 each bay leaf
• 1 each clove
• 1 cup crumbled Gorgonzola
• Salt and freshly ground black pepper to taste

Place cream, onion, celery, carrot, rosemary, bay leaf and clove in heavy-bottomed sauce pan and reduce until mixture coats the back of a spoon or to approximately 1 1/4 cups. Turn off heat, stir in Gorgonzola. Strain through fine sieve and adjust with salt and pepper.

Braised Swiss Chard

Yield: About 2 cups

• 2 1/2 Tablespoons olive oil
• 1/3 cup lean country bacon, cut into 1/4-inch dice
• 3-4 large bunches Swiss chard, stems removed
• 1/2 cup chicken stock, or low-sodium canned
• Salt and freshly ground black pepper to taste

Render bacon with olive oil in a heavy-bottomed large saucepot over moderate heat. Add Swiss chard and chicken stock. Cover and simmer 8-10 minutes, stirring occasionally until greens are wilted. Drain excess liquid and serve immediately.