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We recently returned from a trip to visit Lake County wineries. We found ourselves warmly welcomed by the many wineries who are justifiably proud of their vineyards and quality wines. In our opinion they have every right to be. Vigilance Winery and Vineyards is located above Clear Lake. The views of the many acres of vineyards and in the distance the blue waters of Clear Lake are delightful. The owners of Vigilance Winery also own Shannon Ridge Winery & Vineyard where they raise grass fed sheep. Wine and a variety of lamb cuts are available on the Shannon Ridge Winery & Vineyard website.
Vigilance Winery shared several recipes with us. Below is a good one for summertime dining. Enjoy!
Kathy
Mango B-B-Q American Lamb Tacos
Servings: 4
Ingredients
4 Shannon Ranch Natural Grass Fed USDA Spring Lamb Shanks
2 t salt
2 t pepper
3 T olive oil
4 C fat free chicken broth
2 c prepared barbecue sauce
2 c prepared mango chutney
1 c chopped fresh cilantro
2 t chili powder
2 t onion powder
2 t garlic powder
8 corn tortillas, warmed
Taco fixings: shredded lettuce, chopped tomatoes, chopped avocado, mango chutney and shredded jack and cheddar cheese
Preparation time: 30 minutes
Cooking time: 2 hours
Directions
- Pat lamb shanks dry with paper towels.
- Season lamb shanks with salt and pepper.
In an 8-quart pot with lid, het oil over high heat. - Add lamb shanks two at a time and brown on each side. Repeat process browning all shanks.
- Return all shanks to pan.
- Pour in chicken broth and cook over high heat, reducing broth by one-half.
- Stir in barbecue sauce, chutney, cilantro, chili powder, onion and garlic powder.
- Cover and simmer for 1½ hours until lamb is tender. Remove shanks from pan and allow to cool.
- Reserve sauce in pan. Remove meat from shanks discarding fat and tendons. Shred meat.
- Add some of the reserved sauce to moisten meat.
To Serve: Place mat and all of taco fixings in bowls and invite guests to make tacos.
Recipe provided by Vigilance Winery and Vineyards in Lake County, California