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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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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Pomegranate Marinated Pork Osso Bucco with Gremolata

Chateau Julien


Ingredients

8 Pork Osso Bucco (12-14 Ounces)
½ Cup Olive Oil
2 Large Onions, peeled and chopped
3 Large Carrots, peeled and chopped
3 Celery Stalks, chopped
1 Can Diced Tomatoes in Puree
1 14 Ounce bottle of Pomegranate Molasses (or sub 24 Ounces pure Pomegranate juice)
2 Cups Red Wine
4 Cups Brown Beef Stock or Chicken Stock
3 Bay Leaves
1 Tablespoon Herbs de Provence
6 Whole Garlic Cloves, peeled
6 Springs Fresh Thyme
Salt and Pepper

Gremolata:
6 Cloves Garlic, chopped
Small Bunch Parsley, chopped
Zest of 1 Orange, chopped
Zest of 2 Lemons


Instructions

Preheat oven to 375 degrees Fahrenheit. Salt and Pepper Pork. In a large dutch oven, heat olive oil until smoking. Add the pork shanks and brown all over, remove shanks. Add vegetables to oil and sauté until onions start to brown. Add the rest of the herbs and stir. Add red wine and pomegranate molasses. Add stock, bring to a boil, and cover. Place in oven for approximately 2 ½ hours. Check to make sure meat is done (a knife should easily go through to the bone). Take shanks out of pot and skim the fat off the top of the sauce. Take out Bay Leaves and Thyme Stems and place sauce (in batches) into blender or food processor and puree vegetables. Pour sauce over shanks. Mix all Gremolata ingredients and sprinkle on top of Pork Osso Buccu and sauce.



    Suggested Pairings

  1. Paint Horse
    2005 Merlot
    Paint Horse
    Estate
    Sonoma Valley

    $19.00

    $25.00
    Gold Medal winner
    id: 2442
    Gold
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