3 cloves of garlic
3 tablespoons olive oil
1 tablespoon fennel seeds
1 teaspoon red pepper seeds (optional)
4 medium potatoes quartered
1 tablespoon Kosher salt
1 tablespoon freshly ground pepper
1 quart of water
SAUTÉ the ribs in a large pot with 1 tablespoon of olive oil until brown.
ADD 1 quart of water to the meat and allow to boil for 15 minutes.
ADD all the vegetables, salt, pepper, red pepper and fennel to the pot.
SAUTÉ the garlic in 2 tablespoons of olive oil in a separate pan until lightly brown.
DISCARD the garlic and add the olive oil to the pot.
COOK for about 45 minutes or until the potatoes are fork tender.
SERVE in large bowls with crusty bread, full-bodied red wine and enjoy.
For more on the art and craft of wine, visit John Brown's Vines & Vittles blog at thegazz.com.