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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
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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
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Braised Lamb Shanks on Polenta

Angeles Wine Company


Ingredients

4 meaty lamb shanks
Salt & pepper
3 Tbs. olive oil
1 small onion, diced
2 carrots, peeled & diced
2 celery stalks, diced
2 cloves garlic, peeled & minced
1 cup dry red wine
1 (14 oz) can chopped tomatoes
1 cup chicken or beef stock
1/4 cup chopped fresh parsley
Cooked soft polenta

Gremolata Topping:
1 large garlic clove, peeled
1/4 cup fresh parsley
1 1/2 Tbs. lemon zest


Instructions

Preheat the oven to 375 degrees. Season the lamb shanks with salt and pepper. In a heavy ovenproof saucepan, heat the olive oil and brown the shanks on all sides until golden brown. Remove the shanks to a side dish and add the onions, celery, and carrots to the pan. Cook until they begin to soften, then add the garlic. Cook an additional minute or two, then add the red wine. Cook the wine until it is reduced by half. Add the tomato sauce, broth, and chopped parsley. Bring to a boil, then taste, and season with salt and pepper.

Return the shanks to the pot, cover and bake for one hour. Turn the shanks over, then reduce the heat to 325 degrees and cook an additional 90 minutes. For the topping, chop together the garlic, parsley and lemon zest until fine. Place a large scoop of the cooked polenta into four individual bowls. Place a lamb shank on top, and then spoon some of the sauce over the lamb. Sprinkle some of the gremolata on each bowl and serve immediately.



    Suggested Pairings

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