Just to further my point from yesterday’s rant (oh how I do love to agree with myself…), here are a couple more really good, plenty big, well made reds. In all, three very different wines (with different price points), but all satisfy my need for big but balanced reds!

John Duval 2006 Shiraz Barossa Valley Entity ($40). Exuberant, rich blackberry and blueberry aromas and flavors are supported by fine grained tannins and accented with touches of baking spices, vanilla and toast. Long, ripe, but still fresh-tasting finish. Delicious now and over the next 6-8 years. Locate this wine online or in your area.

MontGras 2007 Carmenere Colchagua Valley Reserva ($14). Deep and aromatic, with ripe black fruit flavors accented with loads of spices, fresh sage and a touch of smoke. Ready to drink now. Locate this wine online or in your area.

Here’s a recipe to pair with your favorite big, balanced red!

Spanish Braised Lamb Shanks
Most of the preparation is done ahead of time, then you can leave it to slow cook for a few hours. Just before guests arrive, you can finish the sauce. 6-8 servings.

¼ cup extra-virgin olive oil
5 pounds lamb shanks – have your butcher cut them crosswise into 2 ½ inch pieces
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
1 ½ teaspoons saffron threads dissolved in 3 tablespoons warm water
1 tablespoon sweet or smoky paprika
1 cup dry white wine
¼ cup brandy
2 tablespoons honey
3 tablespoons sherry vinegar
kosher salt and freshly cracked black pepper to taste
freshly grated orange zest, for garnish

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Thoroughly brown lamb shanks on all sides, working in batches. Pour most of fat out of pan; leave a tablespoon or two.

Add remaining olive oil and cook onion and bell pepper over medium-low heat until soft, about 10 minutes. Stir in saffron and soaking water, add paprika, wine and brandy. Bring to a boil. Cook until liquid is reduced by half, about 12 minutes.

Return shanks to pan. Add enough water to come about halfway up the meat. Cover and cook over medium-low heat, gently stirring occasionally, until meat is falling off bone and very tender, about 2 ½ hours.

Remove meat to serving platters. Spoon off any excess fat that rises to the top of the sauce. Then, over medium-high heat, stir in honey, sherry vinegar and salt and pepper to taste. Boil until sauce is reduced to about 2 cups. Taste and correct seasoning. Pour sauce over lamb, garnish with a light dusting of fresh orange zest, and serve.