Lamb Shank, Colonne De Pompeii Pasta and Focaccia Bread
Ingredients Used For Lamb Shank,Colonne De Pompeii Pasta and Focaccia Bread:
FOCACCIA BREAD
Bread, flour,water and yeast
Olive Oil
Black Peppercorns
Basil
Cherry Tomatoes
Rosemary
Minced Garlic
LAMB SHANK MARINADE
Smoked Paprika
Salt
Pepper
2 caps Vinegar
Vanilla Extract
Cinnamon
Garlic
Dales Liquid Seasoning
LAMB SHANK SAUCE
(First make a stock. I used 2 beef bones, and Better than boullion Chicken Flavored)
Water
Salt
Balsamic Vinegar
Cinnamon and Nutmeg
1/4 cup heavy cream
1/4 stick of butter
Roux for thickening
Orange liquer
Dales Liquid Seasoning
LAMB SAUSAGE RAGU SAUCE
10 whole Roma Tomatoes
1 large can of peeled tomatoes
2 large cans tomato paste
1 and 1/2 cups heavy cream
2 small bags of sweet peas
Orange Liquer
Side note: I also used Artichoke but didn’t like the texture so had the awful time of removing it from the sauce after the fact. If I were
to use it again. I would definitely use the pressure cooker to make it!
Finely chopped mushrooms (2 large packs)
Pink Himalayan Salt and black peppercorns (crushed using porter bowl)
2 packs of Lamb Sausage
Chopped green onion
Chopped fresh parsley
LET SIMMER ON 350 FOR 3 HOURS OR USE A PRESSURE COOKER TO MAKE MUCH FASTER*
Garnish Crumbled Feta Cheese, Parmesan, Asiago and Romano blend.
Fresh Parsley and a ring of sliced Cherry tomatoes
* The pasta is a super sized version of Fuscili Italian pasta called Colonne de Pompeii. It can be purchased online from Gourmet true Italian Grocery sites I used 1 and a half packs.
Enjoy!
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SIDENOTE, MAKING SAUCES IS MESSY BUSINESS AND NEEDED TO LAUNDER MY APRONS AND CHEF JACKETS ON THIS DAY.. SO MY DRESS GOT DEMOLISHED LOL.
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