Grilled Pork And Mushroom Skewers
Porcini Dusted Sea Scallops With Tomato Relish
Beef Rolls In Red Wine Tomato Sauce
Roasted Sausages With Tomatoes, Peppers And Onions
Fig, Prosciutto And Goat Cheese Salad
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Showing posts with label Italian Cuisine. Show all posts
Showing posts with label Italian Cuisine. Show all posts
Grilled Pork And Mushroom Skewers
4-6 servings
Ingredients:
1 3/4 Pound Pork Tenderloin Cut Into 1 1/2 Inch Cubes
1 Large Garlic Clove, Minced
Salt & Pepper
2 Tablespoons Balsamic Vinegar
1/4 Cup Olive Oil
1 (8 oz.) Package Mushrooms, Cleaned
2 Large Red Onions, Quartered
24 Fresh Sage Leaves
1/4 Pound Thinly Sliced Prosciutto Cut Into Squares
Additional Oil For Grilling
Procedure:
1. Mix together the garlic, salt, pepper, and vinegar. Marinate the pork cubes in the refrigerator in this mixture for at least 3 hours. Heat up the grill, and thread on 8 skewers a piece of pork, a few squares of prosciutto, a sage leaf, a few layers of the onion, and a mushroom. Continue in this manner until all the ingredients are used. Brush the skewers lightly with the oil, season with additional salt and pepper, and grill until the pork is golden brown, about 10 minutes per side.
Ingredients:
1 3/4 Pound Pork Tenderloin Cut Into 1 1/2 Inch Cubes
1 Large Garlic Clove, Minced
Salt & Pepper
2 Tablespoons Balsamic Vinegar
1/4 Cup Olive Oil
1 (8 oz.) Package Mushrooms, Cleaned
2 Large Red Onions, Quartered
24 Fresh Sage Leaves
1/4 Pound Thinly Sliced Prosciutto Cut Into Squares
Additional Oil For Grilling
Procedure:
1. Mix together the garlic, salt, pepper, and vinegar. Marinate the pork cubes in the refrigerator in this mixture for at least 3 hours. Heat up the grill, and thread on 8 skewers a piece of pork, a few squares of prosciutto, a sage leaf, a few layers of the onion, and a mushroom. Continue in this manner until all the ingredients are used. Brush the skewers lightly with the oil, season with additional salt and pepper, and grill until the pork is golden brown, about 10 minutes per side.
Porcini Dusted Sea Scallops With Tomato Relish
4 servings
Ingredients:
12 Large Sea Scallops
2 Tablespoons Dried Porcini Powder ( See Note Below)
4 Tablespoons Unsalted Butter
Salt & Pepper To Taste
For The Relish:
6 Ripe, Plum Tomatoes
1 Clove Garlic, Peeled And Minced
1 Tablespoons Olive Oil
Salt & Pepper
½ Teaspoon Chopped, Fresh Thyme
Procedures:
1. Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.
2. Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.
Note:
If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground.
Ingredients:
12 Large Sea Scallops
2 Tablespoons Dried Porcini Powder ( See Note Below)
4 Tablespoons Unsalted Butter
Salt & Pepper To Taste
For The Relish:
6 Ripe, Plum Tomatoes
1 Clove Garlic, Peeled And Minced
1 Tablespoons Olive Oil
Salt & Pepper
½ Teaspoon Chopped, Fresh Thyme
Procedures:
1. Cut the tomatoes in half, cutting away the core end. Carefully squeeze the tomatoes to remove most of the seeds trying not to damage the pulp. Cut the tomatoes into a small dice (1/2 inch pieces) and place in a bowl. Add the garlic, olive oil and thyme, and then season with salt and pepper. Mix well and set aside.
2. Lightly pat the scallops dry, and sprinkle on some of the porcini powder on both sides. Heat the butter in a heavy frying pan until it is sizzling and just beginning to turn light brown. Add the scallops, and cook on medium high heat for about 3 minutes on each side. The scallops should have a light, crisp outer crust, but remain tender inside. Once they have all been cooked, place three scallops on each plate with a little of the tomato relish on top to serve.
Note:
If you cannot find dried porcini powder, then simply grind your own by placing dried porcini mushrooms in a blender or food processor and pulsing until finely ground.
Italian Style Meatloaf
4-6 servings
Ingredients:
2 Pounds Lean Ground Beef
1 Pound Ground Pork
1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine
1/2 Pound Mushrooms, Cleaned And Sliced
2 Tablespoons Olive Oil
1 Egg, Beaten
2 Cups Soft Bread Crumbs
1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice
2 Cloves of Garlic, Minced
1/2 Cup Red Wine
4 Tablespoons Parmesan Cheese
1 Cup Cooked Ham, Cut Into Dice
2 Tablespoons Oregano
1 Tablespoon Basil
Salt & Pepper
Procedures:
1. Sauté the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes, slice serve.
2. If desired, you can top this meatloaf with a spoonful of my 5 Minute Tomato Sauce
Note:
This meatloaf would be wonderful served with Balsamic Roasted Potatoes and Sauteed Greens.
Ingredients:
2 Pounds Lean Ground Beef
1 Pound Ground Pork
1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine
1/2 Pound Mushrooms, Cleaned And Sliced
2 Tablespoons Olive Oil
1 Egg, Beaten
2 Cups Soft Bread Crumbs
1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice
2 Cloves of Garlic, Minced
1/2 Cup Red Wine
4 Tablespoons Parmesan Cheese
1 Cup Cooked Ham, Cut Into Dice
2 Tablespoons Oregano
1 Tablespoon Basil
Salt & Pepper
Procedures:
1. Sauté the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes, slice serve.
2. If desired, you can top this meatloaf with a spoonful of my 5 Minute Tomato Sauce
Note:
This meatloaf would be wonderful served with Balsamic Roasted Potatoes and Sauteed Greens.
Beef Rolls In Red Wine Tomato Sauce
6 servings
Ingredients:
1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices
2 Cloves Garlic, Finely Minced
2 Tablespoons Fresh Rosemary
6 Thin Slices Of Prosciutto, Cut In Half
1/4 Cup Grated Parmesan Cheese
1/3 Cup Olive Oil
1 Cup Dry Red Wine
1 Carrot, Finely Chopped
1/2 Onion, Finely Chopped
1 Celery Stalk, Finely Chopped
2 Cups Chopped Canned Tomatoes
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
Procedures:
Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.
Ingredients:
1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices
2 Cloves Garlic, Finely Minced
2 Tablespoons Fresh Rosemary
6 Thin Slices Of Prosciutto, Cut In Half
1/4 Cup Grated Parmesan Cheese
1/3 Cup Olive Oil
1 Cup Dry Red Wine
1 Carrot, Finely Chopped
1/2 Onion, Finely Chopped
1 Celery Stalk, Finely Chopped
2 Cups Chopped Canned Tomatoes
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
Procedures:
Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.
Clams With Spicy Sausage
4 servings
Ingredients:
3 Pounds Small Clams (Littleneck Work well)
1 Small Onion, Chopped
3 Cloves Garlic, Minced
3 Tablespoons Olive Oil
1/2 Cup Clam Juice Or Fish Stock
3/4 Cup Dry White Wine
1/2 Cup Strained Tomatoes
3 Ounces Chopped Dry Spicy Italian Sausage
1/3 Cup Chopped Fresh Parsley
1 Tablespoon Unsalted Butter
Salt & Cracked Black Pepper
Procedures:
1. Heat the oil in a large, heavy skillet. Add the onion and cook until soft and translucent. Add the garlic, chopped sausage and cook for another couple of minutes. Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups. Season with salt and pepper. Add the clams, cover and cook for about 5 minutes or until the clams have opened. Discard any clams that do not open. Add the fresh parsley and shake the pot to combine.
2. Ladle the clams and juice equally into individual bowls and serve hot.
Ingredients:
3 Pounds Small Clams (Littleneck Work well)
1 Small Onion, Chopped
3 Cloves Garlic, Minced
3 Tablespoons Olive Oil
1/2 Cup Clam Juice Or Fish Stock
3/4 Cup Dry White Wine
1/2 Cup Strained Tomatoes
3 Ounces Chopped Dry Spicy Italian Sausage
1/3 Cup Chopped Fresh Parsley
1 Tablespoon Unsalted Butter
Salt & Cracked Black Pepper
Procedures:
1. Heat the oil in a large, heavy skillet. Add the onion and cook until soft and translucent. Add the garlic, chopped sausage and cook for another couple of minutes. Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups. Season with salt and pepper. Add the clams, cover and cook for about 5 minutes or until the clams have opened. Discard any clams that do not open. Add the fresh parsley and shake the pot to combine.
2. Ladle the clams and juice equally into individual bowls and serve hot.
Roasted Sausages With Tomatoes, Peppers And Onions
4 serving
Ingredients:
2 Pints Cherry Tomatoes
1 Red Pepper, Cored And Diced Into 1 Inch Pieces
1 Small Onion, Peeled, And Diced Into 1 Inch Pieces
3 Garlic Cloves, Peeled And Minced
1/4 Cup Fresh Chopped Herbs (Parsley, Basil, or Oregano Are A Great Combination)
Salt & Pepper
2 Tablespoons Olive Oil
8 Italian Sausage Links
Procedures:
1. Preheat the oven to 400 degrees F. Cut the tomatoes in half and toss them together with the onions, peppers, garlic, fresh herbs, salt, pepper, and olive oil. Place the vegetables in the bottom of a baking pan or casserole dish. Place the sausage links on top of the vegetables and bake for about 30 minutes. Turn the sausages and prick them with a fork and return to the oven for an additional 30 to 45 minutes or until the sausages are cooked through and are golden brown.
2. Spoon some of the tomato mixture unto a serving platter and cut the sausages into three pieces diagonally. Place the sausages on the tomatoes and serve hot.
Ingredients:
2 Pints Cherry Tomatoes
1 Red Pepper, Cored And Diced Into 1 Inch Pieces
1 Small Onion, Peeled, And Diced Into 1 Inch Pieces
3 Garlic Cloves, Peeled And Minced
1/4 Cup Fresh Chopped Herbs (Parsley, Basil, or Oregano Are A Great Combination)
Salt & Pepper
2 Tablespoons Olive Oil
8 Italian Sausage Links
Procedures:
1. Preheat the oven to 400 degrees F. Cut the tomatoes in half and toss them together with the onions, peppers, garlic, fresh herbs, salt, pepper, and olive oil. Place the vegetables in the bottom of a baking pan or casserole dish. Place the sausage links on top of the vegetables and bake for about 30 minutes. Turn the sausages and prick them with a fork and return to the oven for an additional 30 to 45 minutes or until the sausages are cooked through and are golden brown.
2. Spoon some of the tomato mixture unto a serving platter and cut the sausages into three pieces diagonally. Place the sausages on the tomatoes and serve hot.
Fig, Prosciutto And Goat Cheese Salad
4 serving
Ingredients:
4 Handfuls Of Fresh Washed And Dried Baby Greens
8 Figs, Stems Removed And Sliced
4 Thin Slices Prosciutto di Parma, Cut Into 1 Inch Strips
1/2 Small Red Onion, Peeled, And Thinly Sliced
1/4 Cup Walnut Halves, Lightly Toasted
3 Ounces Goat Cheese
For Dressing:
6 Teaspoons White Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper
1/2 Teaspoon Dried Oregano
Procedures:
1. In a nonstick frying pan, cook the prosciutto strips until they begin to brown and crisp, about 4 to 5 minutes. They will crisp up more as they cool so do not worry if they are not completely crispy once they begin to brown. Remove from the heat and cool.
2. On four individual plates, arrange the salad greens, onions, figs, walnuts and prosciutto crisps. Whisk together the dressing ingredients and drizzle some over each plate. Crumble the goat cheese on top of the salad and serve.
Ingredients:
4 Handfuls Of Fresh Washed And Dried Baby Greens
8 Figs, Stems Removed And Sliced
4 Thin Slices Prosciutto di Parma, Cut Into 1 Inch Strips
1/2 Small Red Onion, Peeled, And Thinly Sliced
1/4 Cup Walnut Halves, Lightly Toasted
3 Ounces Goat Cheese
For Dressing:
6 Teaspoons White Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper
1/2 Teaspoon Dried Oregano
Procedures:
1. In a nonstick frying pan, cook the prosciutto strips until they begin to brown and crisp, about 4 to 5 minutes. They will crisp up more as they cool so do not worry if they are not completely crispy once they begin to brown. Remove from the heat and cool.
2. On four individual plates, arrange the salad greens, onions, figs, walnuts and prosciutto crisps. Whisk together the dressing ingredients and drizzle some over each plate. Crumble the goat cheese on top of the salad and serve.
Crispy Chicken Cutlets With Fresh Tomatoes
4 serving
Ingredients:
For The Cutlets:
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil
For The Tomato Topping:
2 Pints Cherry Tomatoes, Washed And Sliced In Half
2 Garlic Cloves, Peeled And Minced
Sea Salt & Cracked Black Pepper
1/4 Cup Fresh Chopped Basil Or Parsley
Procedures:
1. Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set.
2. Preheat oven to 400 degrees F. Mix together the tomato topping ingredients in a bowl and set aside.
3. Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 7 to 10 minutes or until the cutlets are cooked through. Serve on individual plates with a scoop of the fresh tomato topping.
Ingredients:
For The Cutlets:
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil
For The Tomato Topping:
2 Pints Cherry Tomatoes, Washed And Sliced In Half
2 Garlic Cloves, Peeled And Minced
Sea Salt & Cracked Black Pepper
1/4 Cup Fresh Chopped Basil Or Parsley
Procedures:
1. Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set.
2. Preheat oven to 400 degrees F. Mix together the tomato topping ingredients in a bowl and set aside.
3. Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 7 to 10 minutes or until the cutlets are cooked through. Serve on individual plates with a scoop of the fresh tomato topping.
Tuscan Grape Harvest Bread
Makes 1 Large Schiacciata
Ingredients:
For The Sponge:
2 Cups Warm Water
1 Tablespoon Active Dry Yeast
1 Cup White Wheat Flour
1 Cup All-purpose Flour
1 Tablespoon Honey (I Used Chestnut Honey)
For The Bread:
1/4 Cup Olive Oil
1 Teaspoon Sea Salt
1 1/2 Cups White Wheat Flour
1 1/2 Cups All-purpose Flour
1 to 1/2 Cups Warm Water
For The Grapes:
2 Pounds Black Grapes, Stems Removed And Washed
2/4 Cup Sugar
Procedures:
1. To prepare the sponge, place the water in a bowl and add the honey and yeast. Stir. Stir in the white wheat and all-purpose flour until well blended. Cover the bowl with plastic wrap and set aside for 30 minutes.
2. Mix the grapes with the sugar.
3. To prepare the bread, stir the olive oil into the sponge, then add the salt. Stir the two flours into the sponge, adding enough additional water until you get a workable dough. Turn the dough out onto the counter and knead until smooth and elastic, about 5 minutes. Oil a large bowl and place the dough into the bowl. Cover and let rise for 45 minutes. Punch down the dough.
4. Preheat the oven to 400 degrees F. Oil a large baking/cookie sheet and place the dough onto the sheet stretching it with your fingertips to cover the bottom. On one half of the dough scatter half the grapes. Carefully pull the side of the dough not covered with grapes up and over the side that is, to encase the grapes in dough. Use your fingers to seal the edges together. Scatter the remaining grapes on the top of the flatbread evenly. Bake in the center of the hot oven for about 50 to 55 minutes or until the bread is golden brown and the grapes have softened and split open releasing their juices into the bread. Cool for 10 to 15 minutes before slicing. This bread is delicious warm or at room temperature!
Ingredients:
For The Sponge:
2 Cups Warm Water
1 Tablespoon Active Dry Yeast
1 Cup White Wheat Flour
1 Cup All-purpose Flour
1 Tablespoon Honey (I Used Chestnut Honey)
For The Bread:
1/4 Cup Olive Oil
1 Teaspoon Sea Salt
1 1/2 Cups White Wheat Flour
1 1/2 Cups All-purpose Flour
1 to 1/2 Cups Warm Water
For The Grapes:
2 Pounds Black Grapes, Stems Removed And Washed
2/4 Cup Sugar
Procedures:
1. To prepare the sponge, place the water in a bowl and add the honey and yeast. Stir. Stir in the white wheat and all-purpose flour until well blended. Cover the bowl with plastic wrap and set aside for 30 minutes.
2. Mix the grapes with the sugar.
3. To prepare the bread, stir the olive oil into the sponge, then add the salt. Stir the two flours into the sponge, adding enough additional water until you get a workable dough. Turn the dough out onto the counter and knead until smooth and elastic, about 5 minutes. Oil a large bowl and place the dough into the bowl. Cover and let rise for 45 minutes. Punch down the dough.
4. Preheat the oven to 400 degrees F. Oil a large baking/cookie sheet and place the dough onto the sheet stretching it with your fingertips to cover the bottom. On one half of the dough scatter half the grapes. Carefully pull the side of the dough not covered with grapes up and over the side that is, to encase the grapes in dough. Use your fingers to seal the edges together. Scatter the remaining grapes on the top of the flatbread evenly. Bake in the center of the hot oven for about 50 to 55 minutes or until the bread is golden brown and the grapes have softened and split open releasing their juices into the bread. Cool for 10 to 15 minutes before slicing. This bread is delicious warm or at room temperature!
Braised Lamb Shanks On Soft Polenta
4 serving
Ingredients:
4 Meaty Lamb Shanks
Salt & Pepper
3 Tablespoons Olive Oil
1 Small Onion Diced
2 Carrots, Peeled And Diced
2 Celery Stalks, Diced
2 Cloves Garlic, Peeled And Minced
1 Cup Dry Wine (Red or White)
1 (14 Ounce) Can Chopped Tomatoes
1 Cup Chicken or Beef Stock
1/4 Cup Chopped Fresh Parsley
Cooked Soft Polenta
Gremolata Topping:
1 Large Garlic Clove, Peeled
1/4 Cup Fresh Parsley
1 1/2 Tablespoon Lemon Zest.
Procedures:
1. Preheat the oven to 375 degrees F. Season the shanks with salt and pepper. In a heavy ovenproof saucepan, heat the olive oil and brown the shanks on all sides until golden brown. Remove the shanks to a side dish and add the onions, celery, and carrots to the pan. Cook until they begin to soften, then add the garlic. Cook an additional minute or two, then add the red wine. Cook the wine until it is reduced by half. Add the tomato sauce, broth, and chopped parsley. Bring to a boil, then taste. Season with salt and pepper. Return the shanks to the pot, cover and bake for one house.
2. Turn the shanks over, then reduce the heat to 325 degrees and cook an additional 90 minutes.
3. For the topping, chop together the garlic, parsley and lemon zest until fine.
4. Place a large scoop of the cooked polenta into four individual bowls. Place a lamb shank on top, and then spoon some of the sauce over the lamb. Sprinkle some of the gremolata on each bowl and serve immediately.
Ingredients:
4 Meaty Lamb Shanks
Salt & Pepper
3 Tablespoons Olive Oil
1 Small Onion Diced
2 Carrots, Peeled And Diced
2 Celery Stalks, Diced
2 Cloves Garlic, Peeled And Minced
1 Cup Dry Wine (Red or White)
1 (14 Ounce) Can Chopped Tomatoes
1 Cup Chicken or Beef Stock
1/4 Cup Chopped Fresh Parsley
Cooked Soft Polenta
Gremolata Topping:
1 Large Garlic Clove, Peeled
1/4 Cup Fresh Parsley
1 1/2 Tablespoon Lemon Zest.
Procedures:
1. Preheat the oven to 375 degrees F. Season the shanks with salt and pepper. In a heavy ovenproof saucepan, heat the olive oil and brown the shanks on all sides until golden brown. Remove the shanks to a side dish and add the onions, celery, and carrots to the pan. Cook until they begin to soften, then add the garlic. Cook an additional minute or two, then add the red wine. Cook the wine until it is reduced by half. Add the tomato sauce, broth, and chopped parsley. Bring to a boil, then taste. Season with salt and pepper. Return the shanks to the pot, cover and bake for one house.
2. Turn the shanks over, then reduce the heat to 325 degrees and cook an additional 90 minutes.
3. For the topping, chop together the garlic, parsley and lemon zest until fine.
4. Place a large scoop of the cooked polenta into four individual bowls. Place a lamb shank on top, and then spoon some of the sauce over the lamb. Sprinkle some of the gremolata on each bowl and serve immediately.
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