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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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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

Last Call
Platinum
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$29.25

Was $33.00
Sale
Pinot Noir
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*Does not apply to Sale or Specials wines.

Lamb Shanks 'Kimmel' with Olives, Lemon & Basil

Kimmel Vineyards


Ingredients

4 lamb shanks, each should weigh about 1.25lbs
1 tbs. sea salt
2 tsp. black pepper
1/4 cup canola oil
1 sweet onion, peeled and sliced
3 carrots, peeled and sliced
1 tomato, chopped
4 cloves garlic, roughly chopped
2 tbs. tomato paste
2 tbs. flour
1 lemon, zest only
1/2 tsp. red pepper flakes
2 bay leaves
1 tsp. fennel seeds
2 star anise
1 sprig thyme
1 sprig rosemary
1 quart chicken broth
1 cup Olive Oil Cured Black Olives
1 tsp. dried oregano
1 bunch basil, chopped roughly
1 lemon, zest only


Instructions

Season lamb with sea salt and black pepper, then sear on all sides, remove from pan and reserve. Add sliced onions and carrots and cook until lightly browned and tender, about 5 min. Add chopped tomato and garlic and continue cooking 2 min. Add tomato paste and flour and stir until well mixed. Add first lemon zest, red pepper, bay leaves, fennel seeds, star anise, thyme, rosemary and chicken stock. Stir well; add lamb and cook slowly for about 3 hours or until the lamb meat is so tender it starts to fall off the bone.

Remove lamb from broth, strain sauce pressing the solids in a mesh strainer to extract all the flavors. Add the olives, oregano, chopped basil and second lemon zest. Serve and enjoy!



    Suggested Pairings

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