Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
    • Our Wine Collections
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • Shop by Varietal
      • Zinfandel
      • Cabernet Sauvignon
      • Merlot
      • Pinot Noir
      • Other Reds
      • Port
        • The Ruby Allocation
      • White Wines
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Tasting Notes
    • Pairing Recipes
    • Save’N Sip Subscriptions
  • Gifts
    • Gift Sets & More
    • Etched Bottles
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
    • New Wine Experience ‘Secrets of Sonoma’
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Visitation Guidelines
  • Wine Club
    • Memberships
    • Club Schedule
    • Wine Club Support
      • Account Assistance
        • How to Customize a Club Release
      • FAQ
    • Referral Program
    • Member Portal
      • Member Tastings
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Benefits
        • Explore All Benefits
        • Entertainment & Lodging
  • Events
    • Upcoming Events
    • Private Events
    • Weddings
    • Virtual Tour
    • Blessing of the Animals
  • Our Story
    • Contact
    • Giving Back
      • Canine Companions®
      • Joe Martin Day of Service
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Wine Journal
    • Our Team
    • Estate Vineyards
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Sustainability
    • Career Opportunities
ALL RECIPES

Lamb Tagine

  • Pair with Zinfandel
Primary Ingredients

2 lb lamb stew meat, 1 inch cubes

1 tablespoon vegetable oil 1

large onion, chopped

1.5 cups water

1 pinch saffron threads, crumbled

3/4  teaspoon salt

1/4  teaspoon black pepper

1/2 butternut squash, cut into 1/2 inch cubes

3/4 teaspoon ground ginger

1/4 teaspoon cinnamon

2/3 cup golden raisins

1/2 cup dried apricots, course chopped

2 teaspoons honey 

Primary Technique
  1. Heat the oil in a large saucepot with a tight-fitting lid over moderately high heat until hot but not smoking.
  2. Season the meat well with salt and pepper and brown the meat on all sides.
  3. Add onions and cook, stirring, until softened. Stir in water, saffron, salt, and pepper, and bring to a boil.
  4. Reduce heat, cover, and simmer. Stir occasionally until lamb is tender, about 1 hour.
  5. Add remaining ingredients, cover, and simmer until squash is tender about 10 minutes.
  6. It may be necessary to add more water but keep the sauce thick. 
stew
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousGrilled Rack of Dixon Lamb
NextSonoma Summer Soup with PestoNext
Instagram

CALL or TEXT

(707) 833-0254

Subscribe to News & Offers

Marketing communications may be in the form of email, text message or phone.

READ PRIVACY POLICY

  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2025 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy