Pairing with Navarro Old Vine Zinfandel

Spring's transition from weather that can be described as downright cold to temperatures reminiscent of early summer is a great time for stews. Another product of spring is lamb, and we in the Anderson Valley are known for wonderfully flavorful examples of this regal meat. Fresh pearl onions and peas help bolster the spring element well and prosciutto chunks add greater depth to the meat/vegetable harmony. It’s guaranteed to strike several notes with your taste buds, especially when paired with this year's Old Vine Zinfandel. It is long on fruity character and passionately heartwarming. Serve Old Vine with old friends and toast the coming of spring.

• 3 pounds boneless lamb shoulder, fat trimmed, and cut into 2-1/2 inch pieces
• 1/3 cup extra virgin olive oil
• 1 cup pearl onions
• 2 cups fresh peas, blanched
• 2 garlic cloves, finely minced
• 1/4 cup pound thickly-sliced prosciutto (ends work nicely), diced coarsely
• 1/4 cup chopped onion
• 1 cup all purpose flour
• 1/3 cup red wine vinegar
• 1 1/2 cups dry white wine
• 1 1/2 cups beef stock, low sodium preferred
• 1 tablespoon finely-chopped flat leaf parsley
• Salt and pepper, varying according to taste

Blanch the peas in boiling water for 30 seconds and dump into an ice water bath to cool quickly and retain color and firmness.

Repeat process with onions, blanching a little longer, about 1 minute 30 seconds, then cool.

Dredge lamb in flour, shaking off excess flour. Heat the olive oil to its smoking point in a dutch oven or heavy-duty casserole pot. Add lamb pieces and brown on all sides, and work in batches until all the meat is browned evenly. Sprinkle each batch with salt and pepper.

Discard all but 2 tablespoons of the fat in the pan if needed, than add the chopped onion, garlic and prosciutto chunks. Sautee over medium heat, stirring until onion is lightly golden, about 3-4 minutes.

Return the lamb to the pan and add the vinegar and reduce. Add the wine and the beef stock. Bring the liquid to a boil, then reduce the heat to low and cover the skillet, but allow some steam to escape. Simmer about an hour or slightly more, checking regularly until the lamb is tender and the sauce has a medium-thick consistency. Add the peas and pearl onions, simmer 2 to 3 minutes longer. Garnish with parsley and serve hot, with warm bread.

Note: Ask your butcher if they have any prosciutto ends, this will enhance the flavor of the stew. If not, ask your butcher for a thick 1/4 to 1/2 inch cut of pork loin and then dice it at home.

Serves: 4-6