2022 Special Selection Tempranillo

Description

Embark on a sensory journey with Callaway Winery’s 2022 Special Selection Tempranillo. Indulge in the symphony of flavors, where each sip reveals the artistry of craftsmanship and the unique character of this limited-edition Tempranillo. Elevate your moments with the richness and complexity that define Callaway’s 2022 Special Selection Tempranillo.

Composition: 100% Tempranillo
Aging: 20 months in barrel, 25%
French Oak Alcohol 14.2%

Tasting Profile

Immerse yourself in the aromatic dance of cherry and red peppercorn, setting the stage for a captivating experience. The palate unfolds with the luscious richness of cranberry jam, intricately woven with tobacco notes. A subtle embrace of oak provides a beautiful backbone, leading to a smooth, satisfying finish.

Pairings

The 2022 Special Selection Tempranillo is a versatile red wine that pairs exceptionally well with savory and robust dishes. Its rich, earthy flavors and subtle spice make it a perfect match for braised lamb shanks, grilled lamb chops, smoky barbecue, or a hearty paella. For a lighter option, enjoy it with roasted vegetables or aged Manchego cheese.

Slow Braised Lamb Shank

Description

This Slow Braised Lamb Shank recipe delivers fall-off-the-bone tender meat slow-cooked in a rich, savory sauce with aromatic herbs, garlic, and red wine. Perfect for a comforting dinner or a special occasion.

Ingredients

Servings: 4

4 lamb shanks (about 1 lb each)
2 tablespoons olive oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (Cabernet Sauvignon or Merlot)
2 cups beef broth
1 can (14.5 oz) diced tomatoes
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper

Instructions

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes

Preheat & Prepare: Preheat oven to 325°F (163°C). Pat the lamb shanks dry and season with salt and pepper.
Sear the Shanks: Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks for 3-4 minutes per side until browned. Remove and set aside.
Sauté the Vegetables: In the same pot, sauté onions, carrots, and celery for about 5 minutes. Add garlic and cook for 1 more minute.
Build the Sauce: Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape the bottom of the pot to deglaze. Let simmer for 5 minutes until slightly reduced.
Slow Braise: Add beef broth, diced tomatoes, rosemary, thyme, bay leaves, and return the lamb shanks to the pot. Bring to a simmer, cover, and transfer to the oven.
Bake: Braise for 2.5 hours, turning the shanks halfway through. The meat should be tender and falling off the bone.
Serve: Remove bay leaves and herb sprigs. Serve with mashed potatoes or polenta, spooning the sauce over the lamb shanks.