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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Estampa 2010 Cabernet Sauvignon Assemblage - Chile
Estampa2010 Cabernet Sauvignon
Estampa 2010 Cabernet Sauvignon
Assemblage - Chile

$16.00

Last Call
International
Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$29.00

Was $36.00
Sale
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Lamb Shanks 'Kimmel' with Olives, Lemon & Basil

Kimmel Vineyards


Ingredients

4 lamb shanks, each should weigh about 1.25lbs
1 tbs. sea salt
2 tsp. black pepper
1/4 cup canola oil
1 sweet onion, peeled and sliced
3 carrots, peeled and sliced
1 tomato, chopped
4 cloves garlic, roughly chopped
2 tbs. tomato paste
2 tbs. flour
1 lemon, zest only
1/2 tsp. red pepper flakes
2 bay leaves
1 tsp. fennel seeds
2 star anise
1 sprig thyme
1 sprig rosemary
1 quart chicken broth
1 cup Olive Oil Cured Black Olives
1 tsp. dried oregano
1 bunch basil, chopped roughly
1 lemon, zest only


Instructions

Season lamb with sea salt and black pepper, then sear on all sides, remove from pan and reserve. Add sliced onions and carrots and cook until lightly browned and tender, about 5 min. Add chopped tomato and garlic and continue cooking 2 min. Add tomato paste and flour and stir until well mixed. Add first lemon zest, red pepper, bay leaves, fennel seeds, star anise, thyme, rosemary and chicken stock. Stir well; add lamb and cook slowly for about 3 hours or until the lamb meat is so tender it starts to fall off the bone.

Remove lamb from broth, strain sauce pressing the solids in a mesh strainer to extract all the flavors. Add the olives, oregano, chopped basil and second lemon zest. Serve and enjoy!



    Suggested Pairings

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