Crinella Family Cookbook
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Table of Contents
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
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Lamb Shanks
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12 lamb shanks
1/2 cup, all purpose flour
1 teaspoon, salt
1 teaspoon, finely ground black pepper
1 teaspoon, dried oregano
1/2 cup, olive oil
2 large yellow onions, chopped
1 cup, chopped celery
1 cup, diced carrots
4 medium garlic cloves, minced
1 teaspoon, dried thyme
1 cup, Crinella Pinot Noir
1 cup, Marian Crinella's veal stock
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Dry lamb shanks and dredge lamb shanks in four, salt, pepper and oregano
mix,
and brown in large skillet.
When shanks are browned on all sides, remove to
large casserole.
Place onion, celery, carrots, garlic, and thyme in
skillet,
and sauté until onions are translucent.
Add veal stock and wine, and stir
thoroughly, cooking down mixture for about five minutes.
Pour mixture
over lamb shanks in casserole, cover, and cook in pre-heated oven at 350
degrees for 1-1/2 hours.
Remove shanks to serving platter.
Pour
casserole juices in skillet, and thicken with a couple of teaspoons of
flour mixed with water.
Pour gravy over shanks.
Serves 6.
Enjoy with our
2006 Pinot Noir.
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