Roasted Lamb Shanks
- 4 (8 to 10 ounce) lamb shanks
- 2 cups flour
- 2 tablespoons olive oil
- 2 medium onions, cut in 1/4″ strips
- 2 potatoes, peeled and quartered
- 2 tablespoons chopped fresh garlic
- 6 ounces full-bodied red wine
- 10 ounces beef stock
- 1 sprig rosemary, chopped medium fine
- Salt and pepper
- Heat oil in large skillet. Dredge lamb shanks in flour and pat off excess flour to prevent burning. Place shanks in oil. Brown on all sides for 3 to 4 minutes.
- Remove shanks and place in roasting pan that will accommodate their size. In the same oil, place onions, potatoes and garlic to sauté for 10 minutes. Drain any excess oil off onions and add them to the shanks.
- Add wine, beef stock, rosemary, salt and pepper. Cover with a lid and roast at 400 degrees F for approximately 2 hours.
- When the meat pulls away from the bones easily, turn oven to very high setting, uncover shanks, and cook a couple more minutes until browned and crusty.
Stuffed Eggplant
- 1 medium eggplant, peeled
- 2 cups flour
- 2 eggs
- 6 slices thin prosciutto ham
- 6 slices thin mozzarella cheese
- 8 ounces prepared tomato sauce
- 2 ounces heavy cream
- 2 tablespoons chopped fresh basil or parsley
- Slice the eggplant lengthwise at 1/4 inch intervals. You should be able to get 6 slices. Soak the eggplant in salted cold water for about 30 minutes to remove any bitterness.
- In a large, flat frying pan, heat oil until very hot. (To test, put a drop of egg in pan – if it starts to fry rapidly, it’s ready). Beat eggs well. Dip eggplant slices in flour, then in eggs. Place them, one to two at a time, in the hot oil. Fry them for 30 seconds on each side. Remove from oil and do this to all eggplant slices. Place cooked eggplant on paper towels to absorb the remaining oil.
- Place one slice of cheese and one slice of ham on each eggplant and roll up tightly into a cylinder shape.
- In a 9″ x 13″ baking dish, pour combined tomato sauce and cream on bottom, arranging eggplant on top. Bake at 425 degrees F for 15 minutes until hot and bubbly. When finished, sprinkle with basil and serve.
Suggested side dish: any sautéed leafy greens like spinach, escarole, chicory or endive.
