Lamb Ossobuco (braised lamb shanks)
Cacio e Pepe (pasta with cheese and pepper)
Caprese (tomato, basil, and fresh mozzarella served on bread)
Pair with a bold red wine.
Lamb Ossobuco Steps:
Lamb shanks are seasoned with salt and pepper, seared on all sides, then set aside.
Diced veges are sauteed (celery, carrot, onion, turnip, leek, and garlic) in the same pot.
Red wine and tomato paste are added to the vegetables to deglaze.
The shanks are added back in atop the vegetables. Beef stock is added to cover half the shanks. Cover the pot and place in a 355 degree oven for 90 minutes. This braising will make the lamb shanks super tender.
Cacio e Pepe Steps:
This is a classic Roman dish. It is an easy and very tasty dish.
Make your pasta in one pot.
In a separate saute pan, heat olive oil, salt, black pepper, and garlic. When the pasta begins to cook, add some pasta water to the sauce. When the pasta is just about done, place the pasta into the sauce. Stir it all together to coat. Add more pasta water if necessary. Take off the heat and add a lot of Romano (or Parmesan) cheese.