Napa Valley is more than wine, it’s a lifestyle.   Check back frequently for updates on recipes by top chefs, charitable opportunities, and additional luxuries that fit in with the wine country style... 

With David Slater,  head chef  at  
Emeril’s  Restaurant  in New Orleans. 

Try one of Emeril’s recipies, featured below! 

(We recommend using Brigitte Wine...a little for the sauce and a little for the chef!)
 

Lamb Shanks Braised in Wine Sauce with Mint Orzo:

Instructions

Sprinkle the lamb shanks all over with the Creole Seasoning.
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Heat the oil in a large nonreactive skillet over high heat and sear the shanks until brown on all sides, for about 4 minutes total. Add the onions, celery, and carrots and sauté for 1 minute. Stir in the wine, tomatoes, garlic, bay leaves, and thyme and simmer for 3 minutes.
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Stir in the salt, pepper, and stock and bring to a boil. Reduce the heat to low, cover the skillet, and simmer until the meat is tender and the sauce syrupy, for about 1 hour. Baste occasionally.
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While the lamb is simmering, prepare the Mint Orzo, and cover to keep warm.
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To serve, spread 3/4 cup of the Mint Orzo on each of 4 plates and top with 2 lamb shanks. Drizzle with some of the sauce from the pan, if there is any.
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Yield: 4 main-course servings

Ingredients

• 8 lamb shanks (each piece about 2 1/2 inches long) (have your butcher saw them for you)

• 2 tablespoons Emerilís Creole Seasoning

• 2 tablespoons olive oil

• 1 cup chopped onions

• 1 cup chopped celery

• 1 cup chopped carrots

• 2 cups dry red wine

• 1/2 cup peeled, seeded, and chopped Italian plum tomatoes

• 1/4 cup minced garlic

• 4 bay leaves

• 4 teaspoons chopped fresh thyme

• 2 teaspoons salt

• 4 turns freshly ground black pepper

• 7 cups Lamb or Beef Stock

• 3 cups Mint Orzo