Piccolo Piccolo was a favorite Pittsburgh restaurant, now closed. This recipe brings memories of Frank greeting us at the door, great meals, then Eddie, the grouchy bartender, serving grappa at the bar afterward.
1 ½ cups chopped carrot
1 ½ cups chopped celery
2 Tbsp margarine
¼ cup vegetable oil
1 (1 ½ - 2 lb) large lamb foreshank or 2 lamb hindshanks (can sub veal)
2 tsp salt
2 tsp fresh ground pepper
2 tsp garlic powder
1 cup flour
1 cup beef stock
1 cup dry red wine, preferably Burgundy or Chianti
1 cup marinara
1 long stem of fresh Rosemary, cut in half
1 tsp chopped fresh Italian (flat-leaf) parsley, plus garnish
2 cloves whole garlic, smashed with side of knife
In a pan, sauté carrots and celery in margarine until they begin to soften. Set aside. Heat oven to 300 degrees.
Pour vegetable oil into a skillet large enough to hold the shanks and heat on high until it is hot, but not smoking. Sprinkle lamb with salt, pepper, and garlic powder; dust with flour and sear on all sides in the skillet until golden brown. Place shanks in a roasting pan that will allow the liquid to be halfway up the side of the pan when it is added.
Reduce heat to medium and add sautéed vegetables and beef stock. Add the red wine and deglaze the pan, scraping up any brown bits on the bottom. Add marinara and blend. Put the resulting sauce in the roasting pan with the shanks. Add half piece of Rosemary, 1 tsp parsley, and the garlic cloves.
Cover and cook in the oven for 4 hours, basting every half hour. When lamb is tender, skim the oil from the drippings. Place shanks on a plate and garnish with defatted drippings, a pinch of parsley, and the remaining half piece of Rosemary. Serve with roasted potatoes or risotto. Serves 2.
Sarah & Jason
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