This pairing combines one of my favorite dishes with a lush, intense Pinot Noir — it doesn’t get much better than this!

Amisfield 2006 Pinot Noir Central Otago ($42). Aromatic and concentrated, offering deep black cherry and berry fruit accented with pretty baking spices, cocoa and cedar accents that pick up a clean, mineral note on the intense finish. Decant now to smooth things out; drink over the next three or four years. Locate this wine online or in your area.

Recipe: Lamb: Braised Lamb Shanks with Aromatic Spices & Couscous
Adapted from Nigella Bites, by Nigella Lawson
When the lamb shanks are finished cooking, the bones will have emerged clean as a whistle! Serves 4-6 (leftovers are delicious!)

6 tablespoons canola oil
8 lamb shanks
2 large onions, peeled and cut into eighths
6 cloves garlic, peeled and halved
kosher salt
1 tablespoon turmeric
1 teaspoon ground ginger
½ teaspoon dried red pepper flakes
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon freshly ground black pepper
2 tablespoons honey
3 tablespoons Madeira
1 tablespoon soy sauce
½ cup red lentils
¼ cup chopped pistachios, to garnish
small handful fresh cilantro, chopped, to garnish

Couscous:
1½ cup couscous
1½ teaspoons kosher salt
2 teaspoons unsalted butter
2 tablespoons sliced almonds, lightly toasted in dry pan
2 tablespoons pistachios, lightly toasted in dry pan
3 tablespoons pine nuts, lightly toasted in dry pan

Pour 3 tablespoons canola oil into a very large, heavy pan (like a large Le Creuset dutch oven) over medium heat. Brown the lamb shanks in batches, thoroughly browning all sides, and then setting aside.

Place onions and garlic in a food processor and blitz until pureed. Add remaining 3 tablespoons oil to same large, heavy pan and fry the onion mixture, along with a sprinkling of kosher salt, until soft.

Add turmeric, ginger, red pepper flakes, cinnamon, nutmeg and black pepper, stirring. Add honey, Madeira and soy sauce, stirring again. Return shanks to the pot, then pour over cold water, almost to cover. Bring to a boil, then cover pan and lower to a simmer. Continue to simmer for two hours.

Sprinkle lentils into liquid remaining in pan and cook for about 30 minutes longer, without the lid. Check for seasoning – it will need at least a teaspoon of salt, possibly more, to taste.

When ready to serve, prepare couscous according to package instructions, forking in the lightly toasted nuts before tumbling the entire thing in to a large serving bowl or individual dishes. Top with lamb shanks, a ladle-full of juices, and a final sprinkling of chopped pistachios and cilantro.