So I'm looking at Nigella Lawson's braised lamb recipe, as linked by a 'hound earlier this week.
It calls for some marsala, but I'm wondering if I can subsitute it with some other red. Any suggestions?
I've never had marsala (I just know someone's going to post telling me "it's not a red wine at all, you idiot!), and I'd rather not have to buy a bottle if something on my shelf would work well. Cab? Merlot?
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