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	<title>Wine Inquirer &#187; lamb</title>
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		<title>Braised Lamb Shanks With Rosemary</title>
		<link>http://www.wineinquirer.com/2010/12/braised-lamb-shanks-with-rosemary/</link>
		<comments>http://www.wineinquirer.com/2010/12/braised-lamb-shanks-with-rosemary/#comments</comments>
		<pubDate>Fri, 17 Dec 2010 23:03:02 +0000</pubDate>
		<dc:creator>Jim</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Barolo]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Rioja]]></category>
		<category><![CDATA[Williams Sonoma]]></category>
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		<description><![CDATA[Another hearty Italian winter dish to warm the heart.  Pair this with a Barolo, Rioja or Zinfandel
(From the Williams Sonoma kitchen)
From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are first [...]]]></description>
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		<title>STRATEGIES FOR WINE AND FOOD PAIRING, PART I</title>
		<link>http://www.wineinquirer.com/2009/04/strategies-for-wine-and-food-pairing-part-i/</link>
		<comments>http://www.wineinquirer.com/2009/04/strategies-for-wine-and-food-pairing-part-i/#comments</comments>
		<pubDate>Mon, 13 Apr 2009 16:05:50 +0000</pubDate>
		<dc:creator>anchorwave</dc:creator>
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		<guid isPermaLink="false">http://www.wineinquirer.com/?p=543</guid>
		<description><![CDATA[Today, wine is more accessible and abundant than ever before. Gone are the days when only the finest mom and pop spirit stores carried a select offering of wines, offering one on one personalized service. And to that, eliminate the aged belief that sommeliers or cellar managers were the only ones who could pair wines, [...]]]></description>
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		<slash:comments>11</slash:comments>
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