This Saturday, our Culinary Director Becca Richards is cooking an Easter meal the whole family will love. Tune in Saturday, April 11, at 5 pm for a LIVE cooking demo with Chef Becca as she prepares her Pinot Braised Lamb Shanks paired with our Dundee Hills Pinot Noir. We’ve included a shopping list below so you can cook along from home!

This live stream will take place in our Instagram Stories, you can find here.




Spice Rub For Lamb –

2 1/4 tsp Garlic Powder
1 tsp Spanish Paprika
1 tsp Salt
1 tsp Freshly ground Black Pepper
3/4 tsp Ground Nutmeg


Lamb Shanks –

4 Lamb Shanks
1 Spanish Onion
1 head Celery
1 bulb Fennel
3 Carrots
1 Leek
1 head Garlic
2 cups Pinot Noir
Beef Stock
3 1/2 cups San Marzano Tomatoes
2 Cinnamon sticks
1/4 cup Fresh Thyme
2 sprigs Fresh Rosemary
1 bunch Fresh Parsley
2 Fresh Bay Leaves
Olive Oil


Sides –

Rainbow Potatoes
1/4 cup Thyme
1 head Garlic

Sugar Snap peas
1/4 cup Mint
Chili Flakes
2 lemons

Rainbow Carrots
Fresh Cilantro