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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