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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

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

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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Braised Lamb Shanks with Petite Sirah Reduction Sauce

Trinitas


Ingredients

Olive Oil
6 Shallots
12 Apricots, diced
5 Garlic Cloves
6 Large Lamb Shanks (10 ounces each)
Salt and Pepper
Flour for dusting
¾ Cups Crushed Canned Tomatoes
¼ Ounce Dried Porcini Mushrooms
1 ½ Tablespoons Herbs de Provence
3 Cups Trinitas Petite Sirah
Italian Parsley
Cooked vegetables of your choice


Instructions

Heat 1 Tablespoon Olive Oil in a heavy pot over medium heat. Add shallots, apricots, and crushed garlic. Saute until shallots have softened. Remove and transfer to a small bowl.

Salt and pepper lamb shanks. Dust with flour. Heat 3 Tablespoons Olive Oil in heavy pot over medium-high heat for braising. Add lamb shanks and cook until browned. Turn occasionally. Add tomatoes, mushrooms, Herbs de Provence, and Petite Sirah. Stir to coat lamb. Reduce heat to low. Cover and simmer until lamb is very tender, turning lamb a few times in the process (about 1 ½ hours). Uncover and cook to reduce sauce until it’s a rich blend.

Place in a platter, surround with other cooked vegetables, sprinkle with Italian parsley, and enjoy with the Trinitas 2005 Old Vine Petite Sirah.



    Suggested Pairings

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