In the past two years, the Choosy Beggars – Coles Liquor partnership raised close to $170,000 for Movember, and with sales of the label growing strongly, the outlook for this year is looking rosy. Research from the Movember Foundation has found that a quarter of men globally (25%) reported their mental health had deteriorated during the COVID-19 pandemic, yet only 16% had spoken to a Health Care Provider about their mental health – an issue that has been at the heart of the Movember campaign since it began in 2003. I think we’re making progress and events like Movember really are a catalyst for men to open up about what they’re experiencing, it starts a conversation.”Ī special partnership between Coles Liquor Group and Choosy Beggars raises funds for Movember all year long thanks to a 50¢ donation with the purchase of any of the wines in the selection. “I’m based in Margaret River, in the heart of this beautiful wine-growing country but I know mental health for men is still such a big issue across regional areas in Australia. “It’s all about challenging stereotypes and expectations about what masculinity means, whether that’s in relation to talking about your health and mental well-being or enjoying a pink drink. “Our Rosé is the most popular variety from the Choosy Beggars range and a hugely sought-after style, but it’s the stereotype that rosé is a ‘feminine’ style that makes this wine an agent for change,” Langworthy said. Serve immediately (seen here with polenta and braised kale).Margaret River wine label Choosy Beggars is encouraging men to drink pink wine during Movember to challenge stereotypes and expectations about what masculinity means.Ĭhoosy Beggars award-winning winemaker Julian Langworthy regards his delicate pink Choosy Beggars rosé is a Movember hero, and not just because its label sports a fetching handlebar moustache. Gently stir the sauce until the chocolate is incorporated. Let the chocolate melt into the sauce for just a minute or two before stirring or it will separate and become granular. Reduce for about 15-20 minutes, stirring occasionally. When liquid has reduced to about 1.5 cups, remove from heat and add the chocolate. Place sauce over medium high heat and bring to a boil. Discard remaining solids trapped in the mesh. Strain the sauce through a wire mesh and into a medium to small pot. Use a wooden spoon to strain out as much liquid as possible. Tent the shanks with foil and tuck them into the oven to keep warm while you finish the sauce. Ladle 3/4 cup of the broth and pour it over the lamb shanks. Remove the lamb shanks to a casserole dish. Reduce the oven temperature to 200✯. Cover dutch oven and place in oven until shanks are tender, about 2.5 hours. If liquid does not completely cover the lamb shanks, add enough water to until shanks are barely covered. Add the can of diced tomatoes and balsamic vinegar. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Working in batches, gently place shanks in pan and sear shanks on all sides until they are richly browned, about 12 minutes total. When the oil is shimmering and starting to smoke it is hot enough to sear. Heat oil in a large, heavy bottomed skillet or dutch oven set over high heat. Remove as much of the outer membrane and silver skin as you can from each shank, carving off any truly excessive fat (not that there should be much) while you’re at it. Rinse the shanks under cold water and gently pat them dry. The more I thought about it the more I believed I would really really enjoy these lamb shanks so while shopping for ingredients at Safeway, decided to go all in and double the recipe so Alex and I could have some leftovers for lunch and dinner the next day.īraised Lamb Shanks in a Red Wine Sauce (adapted from Choosy Beggars) I’m usually wary of using chocolate in savory foods, but the blog Alex had sent me proclaimed it was the best thing this person had ever eaten so unless this was the most cruel joke in the history of mankind, the combination couldn’t be too bad. Alex and I both enjoy braised lamb shanks and Alex was particularly intrigued by this recipe which combined lamb shanks with red wine and finished with some chocolate. Still, I like to think that I was able to make the most of any cold weather that came my way.īack in February, it was finally chilly enough for Alex and I to get back to the business of braising. Earlier that week, I sent Alex an e-mail suggesting we make a braised lamb recipe she had found and sent me several weeks back. I never knew how much I enjoyed snow days until they were taken away from me by global warming. I am not going to lie, I am kind of bitter about the lack of snow and, more importantly, snow days. It’s officially Spring now, but I still can’t get over what a mild winter we had here in D.C.
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