Chef Ron Garrido and Beverly Wolfe's AVALON consistently presents the absolute highest standard in carefully crafted cuisine, enhanced by the bounty of their north coast growers, food artisans and producers. Their joint effort commingles some 40 years of intense, upscale culinary experience between them at Stars, The Carnelian Room, Hilton Hotel group, Domaine Chandon and their own Ramone's at Night. Ron and Beverly have developed a unique presentation of foods prepared as in a classic French kitchen and presented in a bold, new American style. There are always delicious local foods on the menu, a farmer's paradise, and oysters right out of the water!

4 lamb shanks, seasoned with salt and pepper
½ bottle red wine
6 celery stalks, cut into 2 “ dice (pieces on the bias)
2 medium yellow onions, cut into 2” dice (pieces)
15 cloves of garlic, peeled and whole
1 lb small potatoes, cut into 2” pieces
2 bay leaves
2 T fresh thyme leaf or approx ½ bunch
½ bunch Italian parsley, chopped
salt and pepper to taste
chicken stock to cover
zest of 1 orange

Brown seasoned shanks in heavy oven proof braising pan. Remove shanks from
pan. Sauté all the vegetables together 5-10 minutes, until they begin to
release their juices (“sweating”). Return shanks to pan, deglaze with the
wine and reduce liquid by half. Add stock to cover. Cook covered in 375
degree oven until tender for approx 2 hours, turning shanks every half hour.
Taste for seasoning and serve with an aioli sauce.

Absolutely one of our most popular dishes and so very simple to do in your
home kitchen! In the restaurant we love to serve the shanks over roasted
garlic mashed potatoes, and we will not put potatoes in the braising. This
adds a lovely creamy layer to the flavor profile. Also, we will braise
overnight at 250 degrees for approx 12-16 hours!