2015 Second Place Entrée – Cooking with Ohio Wines Competition


  1. 1 1/2 cups Valley Vineyards Estate Ohio River Valley Concord wine
  2. 1 cup onions
  3. 1 cup fresh parsley
  4. 1/2 cup fresh mint leaves
  5. 1/4 cup olive oil
  6. 3 garlic cloves
  7. 1 1/2 cup green peppers
  8. 1 cup yellow peppers
  9. 1 cup red peppers
  10. 2 pounds lamb shank
  11. 2 cups Portobello mushrooms, sliced
  12. 6 soft tortillas
  13. 1 teaspoon salt
  14. 1 teaspoon pepper
  15. 1 cup sour cream
  16. 1 cup Sharp Cheddar cheese


  1. In food processor, place onions, parsley, mint leaves, garlic and olive oil. Puree to make a pesto.
  2. In another food processor, process the lamb shanks and four tablespoons of pesto; grinding slightly.
  3. On medium high heat, place ground lamb mixture in skillet. Add wine, half cup of each of the peppers and mushrooms as the wine cooks down.
  4. When mushrooms have softened, remove and set aside.
  5. On six tortillas, spread remaining pesto. Place meat into six portions on tortillas, adding a half cup of each of the peppers and mushrooms. Roll tortillas.
  6. Place on serving plate, dollop each with sour cream and dice the remaining peppers to top with, as well as the cheese.