You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

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
Close