- lamb shanks (Make sure your Dutch oven or heavy pot will hold that many) • salt and pepper • Extra Virgin Olive Oil • large onion (red, yellow, white... whichever you prefer) • garlic cloves whole (don't chop smaller than 1/2 if prefered. They cook up sweet) • Fresh rosemary chopped (about a palm full or two tbls) • articokes (12 in a can)... I'll slice in half as well • pitted Kalamata Olives halved • basic tomato sauce **see my other recipe** • Favored dry white wine (I like pinot grigio or sauvignon blanc) • chicken stock
- to 6 chicken breast filets • fresh or frozen spinach (if frozen then thaw before prep) • to 6 slices of prosciutto (1 for each filet) • fresh mozzarella (sliced) or grated fresh parmesan cheese • salt and pepper • several toothpicks • red pasta sauce **see Basic Sauce Recipe** • chicken stock • juice of 1/2 - 1 lemon • flour (approx 1/4 cup...optional) • Extra Virgin Olive Oil (enough to coat pan well)
- 2
- 28 oz whole peeled tomatoes (I prefer a good italian brand over Hunts) • - 3 Tbl Extra Virgin Olive Oil • onion (I typically use 1/2 large red onion) - diced • to 3 garlic cloves - chopped or minced • carrot (chopped) • to 6 basil leaves - fresh (may use dried 2 tbls) • tomato paste • dried oregano • to 2 Bay leaves • red wine vinegar • dry white wine (choose a wine you like) • salt and pepper to taste (1-2 tsp each usually) •
