got jiggy wid it
So, Saturday, I hit a wall and was not really in the mood for anything for dinner.
So, I opened a bottle of my 2013 Riesling.....
It was buttery, and yummy. "HMMM" I thought, Buttery! Lets have something buttery for dinner. So off to the freezer I went and discovered 4 veal shanks. This should be buttery if cooked right!
Raiding my fridge, I found a pound of fresh mushrooms, a small onion, and a large shallot. Chopped up the mushrooms and did a fine dice on the onions and shallot.
I also raided my "indoor herb garden" for some rosemary (just because I like the taste of rosemary). It came to about 3/4 tablespoon once finely chopped. OK, dish is really coming together!
I browned the meat in 1/2 olive oil and 1/2 butter (again, I am going for buttery here!).
Poured another glass of wine as the meat was browning.
One the meat was browned, I removed it and added my onions and shallots. I let them sautee for a bit, then added my mushrooms...
When the mushrooms were fully cooked and all of the mushroom juice had evaporated, I deglazed with some of my Riesling and a small can of chicken stock. I then added my rosemary, a final seasoning of salt and pepper, and then my rosemary. I then added the meat back in, covered the pot, then placed into an oven at 250 for 3 hours.
While that was cooking, I needed something to go along with this. Raiding my pantry, I found a packed of "vacu-sealed" gnocci... Little pillows of deliciousness! Perfect.
After 3 hours, I added the gnocci (straight from the packet) into the pot, stirred, and put back in the oven for another 15 minutes.
I then ate until I was ready to burst! Served the dish with, you guessed it, more Riesling.
I do not know if I am the originator of this dish. I just kinda went with what I had in the house. If I were to give it a name, it would probably be ...
Vitello con funghi e gnocci a la johnt.