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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
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$42.00

Last Call
Platinum
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Highway 122011 Pinot Noir
Reserve
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$31.50

Last Call
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Ellipsis2011 Pinot Noir
Russian River Valley
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Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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Braised Lamb Shanks with Cannellini Beans

Grandmaster


Ingredients

6 lamb shanks
Salt and pepper to taste
¼ cup olive oil
2 medium onions, chopped
2 ripe tomatoes peeled, seeded, and chopped
2 garlic cloves, crushed
1 sprig fresh rosemary
1 sprig fresh thyme
1 (2-inch) strip orange zest
3 cups chicken stock
4 cups cannellini beans, rinsed and drained
½ cup chopped parsley


Instructions

Salt and pepper the lamb shanks to taste. Heat oil in a large skillet over medium heat. When oil is hot, brown the shanks on all sides, about 10 minutes. Move the lamb shanks to a large ovenproof casserole dish. Sauté the onions in the same oil until browned, approximately 10 minutes. Top the lamb shanks with the sautéed onions and add tomatoes, garlic, rosemary, thyme, and orange zest. Cover and bake at 350° for 1½ hours. Add the cannellini beans and parsley and return to oven for 15 minutes. Lamb shanks are done when the meat is fork-tender but still clings to the bone.



    Suggested Pairings

  1. Chateau Chevalier
    2010 Sauvignon Blanc
    Chateau Chevalier
    Spring Mountain
    Napa Valley

    $17.00

    $26.00
    GMWC Special Selection
    id: 2527
    Gold
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