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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
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.

Braised Pork Shanks

Niner


Ingredients

Serves 6

1/2 Cup All Purpose Flour
2 Tablespoons Chile Powder
Kosher Salt and freshly ground Pepper
Six 1/2 Pound Pork Shanks
1/3 Cup Extra-Virgin Olive Oil
1 Medium Onion, chopped
2 Medium Carrots, chopped
2 Medium Celery Ribs, chopped
6 Garlic Cloves, minced
1 Cup dry white wine
6 Cups Chicken Stock or broth
3 Rosemary Sprigs
3 Bay Leaves
3 Thyme Sprigs


Instructions

In a large re-sealable plastic bag, combine the flour and chili powder with 1 tablespoon each of salt and pepper. Add the pork shanks and shake to coat thoroughly. In a large skillet, heat 2 tablespoons extra-virgin olive oil. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer browned shanks to a deep, heavy casserole. Wipe out skillet and brown remaining shanks in remaining extra-virgin olive oil; lower heat if necessary. Add shanks to casserole. Add onion, carrots, celery and garlic to skillet. Cook over moderate heat until softened, about 5 minutes. Add the wine and bring to boil. Simmer until slightly reduced, about 2 minutes. Pour wine and vegetables over the pork. Add stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck shanks into the liquid so they�re mostly submerged. Cover and cook over moderately low heat for 2 hours, or until very tender. Turn the pork shanks every 30 minutes to keep submerged. Transfer braised shanks to a large, deep platter, cover and keep warm. Strain liquid, pressing hard on the solids; discard the solids. Return liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off fat, pour the pork gravy over the braised shanks and serve.



    Suggested Pairings

  1. Westerly
    2011 Sauvignon Blanc
    Westerly
    Happy Canyon
    Santa Barbara County

    $16.00

    $30.00
    90 - Wine Enthusiast
    id: 2365
    Gold
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