Want to make a point about the wine in this dish. "Fruity" does not mean sweet. You want a completely dry wine made from the Riesling grape. Look for a wine with the quality of kabinett or trocken, If you ask an expert at the store, you might be able to find a spatlese that will work. There should be little or no residual sugar in the wine itself of this dish will fall apart. If German wines scare you, go with a Pinot Gris or Pinot Grigio, they will be lighter but should do the trick. And while Karen MacNeil suggested a Pinot Noir to sip with this, you could also choose a California Chardonnay since the vegetables are braised, not roasted.
Great dish to feature wonderful, fresh spring ingredients - made it for a dinner party where the theme was green spring foods! It was good (and the guests liked it), but it wasn't a favorite.
Fabulous, but I'm giving four rather than five stars because it was likely my changes that made this dish so WONDERFUL. I used only 18 oz. liquid total: 10 oz. pinot grigio and 8 oz. chicken broth. I doubled the fresh rosemary and used a full 1/4 cup of parsley, with some fresh lemon squeezed just before serving. Most of all, I browned the bones and didn't take them out until serving, thereby thickening the broth and giving it that mellow richness. Served with a romaine, pear & blue cheese salad with a simple apple tart for dessert.
I'm surprised by the other reviews--I thought this recipe was wonderful! I made it for company tonight and it got great reviews. Cooking time was accurate and the flavor of the dish was superb. I liked the recipe because you could do a lot of the prep hours before the company arrived and then let it cook while setting the table and tidying up. Try it--you'll like it!
I read this recipe a few times before attempting it. I did not like the idea of using only white wine as the cooking liquid -- especially since it calls for a sweet, white wine. Going with my better instincts, I used 2 cups pinot grigio and 1 cup chicken stock. Even with that substitution, everyone at my party thought this tasted a little too sweet and lacking in herbal flavor. I felt that the use of carrots, turnips, and a sweet white wine were nearly the equivalent of dumping sugar into the dutch oven along with the meat. This could be nice if it were reworked a bit. Perhaps using only 1 cup of white wine and doubling the herbs? The meat was tender and the vegetables really hold their shape when you follow the cooking times provided. But, I didn't care for the sweetness at all.
I like this recipe. The flavors are wonderful. My veggies took way longer (I mean 3 hours longer for the way I like my veggies) to cook than the 40 +5 minutes suggested in the recipe for 1" cubed veggies, but it came out wonderful (I wasn't counting on it being ready at a particular time so it didn't matter to me). I had a nice reisling recommendation from the Wegman's wine shop that worked well. The only change I made was I wasn't sure about the asparagus, so I left them out and just roasted them separately.