BRAISED LAMB SHANK Recipe - Serves 4 INGREDIENTS 4 4 1 red beets (11b) golden beets (11b) bag of pearl onions Olive oil Salt & pepper Lamb shanks Salt and pepper as needed Vegetable oil as needed 1/2 cup large diced onions cup large diced carrots 1/4 cup garlic, halved and roasted 1 Tbsp tomato puree 1 bottle of port 1 qt of lamb stock, or veal stock 1 sprig of rosemary 3 sprigs of thyme 1/4 DIRECTIONS Preheat the oven to 350 degrees 1. Put the beets in a small roasting pan, cover with aluminum foil and bake for 1 hour or until tender. Peel the beets, then dice them 1/4 inch thick. 2. Place pearl onion separately in a different pan in a 350-degree oven. Roast pearl onions for ap- proximately 25 minutes. Peel the onions. 3. Toss the beets and pearl onions in olive oil than season with salt and pepper. Preheat oven to 325 degrees 1. Heat oil in a large enameled cast-iron casserole until the oil starts to shimmer. Place shanks in oil to achieve a nice sear on all sides of the shanks. Remove the shanks to a pan and reserve. 2. Add the net 3 ingredients and cook until the vegetables are golden brown (About 5 minutes), net add the garlic and tomato paste and continue to cook for another minute or two. 3. Add the port to the pan to release flavors from the pan. Reduce the wine by half. Next add the desired stock and bring to a simmer. Place the shanks back into the pan along with any juices left from the shanks. 4. Bring to a small simmer add the herbs and cover. Place in the preheated oven and cook for 2 hours or until tender. 5. Transfer the Lamb Shanks to dish for holding. 6. To finish sauce continue to simmer cooking liquid until it can coat the back of a spoon. Strain the sauce through a chinois (fine strainer). Adjust sauce with salt and pepper. 380 S. Main Street Plymouth 734.416.9340 Open for dinner Monday- Saturday ADVERTISEMENT FRICASSEA DI AGNELLO COM CARCIOTI (FRICASSEE OF LAMB WITH ARTICHOKES) Serves 4 people INGREDIENTS 2 lbs of Lamb 2 garlic cloves 3 tablespoons of olive oil 1 small bunch of parsley; chopped 1 cup of chicken stock 7 artichokes 1 egg yolk 1 lemon Salt PREPARATION INSTRUCTIONS: Cut the lamb into pieces. In a pan, sauté the garlic and oil. Remove the garlic. Add the chopped parsley, then add the lamb pieces and brown. Reduce the heat and pour the chicken stock into the pan. Salt and cook for approximately 10 minutes. Meanwhile, prepare the artichoke. Remove the tough outer leaves; cut off the spiky tips and then quarter the artichoke. Remove the artichoke chokes and put the artichoke quarters in acidulated water with lemon juice so that they will not discolor. Put the artichoke in the pan in which the Iamb was browned. Add some broth and salt and simmer for 10 minutes. Add the piece of lamb and continue to cook for an additional 20 minutes. When the meat is done, add the egg yolk and blend with the juice of one lemon. Stir with wooden spoon and serve. ADVERTISEMENT Il Posto II Posto Ristorante 29110 Franklin Rd Southfield, Ml 48034 248-827-8070 www.il-posto. net Aislormile IN platinum • SEPTEMBER 2008 • B 1 1