Hibiscus Braised Lamb
Pair with La Crema Pinot Noir

The braised lamb and polenta satisfies the soul on a cold winter's night. The Pinot Noir is echoed in the delicate yet haunting aroma of the hibiscus.

Serves 5

Ingredients:
1 each boneless Lamb Shoulder, 4-5 lb
2 large Carrots, large dice
2 stalks Celery, large dice
1 ea Fennel Bulb, large dice
1 large Yellow Onion, large dice
2 Tb Tomato Paste
2 qt Veal Stock (can substitute canned low sodium beef stock)
2 qt water
5 hibiscus blossoms
1 sprig Thyme
1 Tb Black Peppercorn
1 ea Bay Leaf
1 ea Rosemary Sprig
8 ea Parsley stems
2 c red wine
3 ea Garlic cloves
1/4 c Vegetable Oil
Kosher Salt to taste

Preparation:

1. Heat oven to 300 degrees
2. Season lamb liberally with salt and pepper. Heat a large sauté pan until almost smoking. Add oil and brown lamb on all sides until very dark but not burnt. Remove lamb from sauté pan and place into a roasting pan.
3. Sauté vegetables and tomato paste in vegetable oil until nicely caramelized. Deglaze pan with wine and reduce by 80%. Add mixture to roasting pan. Add veal stock.
4. Cut a 6" piece of cheese cloth and wrap hibiscus, black peppercorn, bay leaf, rosemary, parsley stems and thyme inside, place into roasting pan.
5. Tightly cover roasting pan with aluminum foil. Place roasting pan into oven and braise lamb until fork tender, about 3 hours.
6. Remove lamb from oven and let cool in the braising liquid. When the lamb is cool enough to handle, remove from the braising liquid and shred meat into bite size pieces, discarding any fat or sinew.
7. Strain the remaining braising liquid, skim off all the fat and reduce to a sauce consistency.
8. Combine reduced braising liquid and shredded lamb. Check for seasoning. Serve over polenta and sprinkle with grated parmesan cheese.