← All recipes

FareShare Gazette -- March 2006 Recipes

FareShare Gazette -- March 2006 Recipes is built on Cheddar Cheese Shredded, Green Pepper Diced, All Purpose Flour, Olive Oil, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1/4 cup
• 1 tbsp
• 1/2 tbsp
• 3/4 cup
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   In a microwave-safe mug coated with nonstick cooking spray, combine all ingredients.

2. 2

   Microwave, uncovered, on high for 1 minute; stir.

3. 3

   Cook 1 to 1 1/2 minutes longer or until eggs are completely set.

4. 4

   Season the shank with salt and pepper.

5. 5

   Dust lightly with the flour.

6. 6

   Shake excess flour.

7. 7

   Heat an ovenproof saut� large enough to hold the shank over high heat.

8. 8

   Add the olive oil and heat.

9. 9

   Add the shank and cook until lightly browned, about 3 minutes per side.

10. 10

    Remove from the pan and reduce heat to medium-high.

11. 11

    Place the onions, carrots, celery and peppers in the pan.

12. 12

    Saut� until slightly softened, about 5 minutes.

13. 13

    Add the garlic and saut� one more minute.

14. 14

    Pour in the wine and broth.

15. 15

    Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan.

16. 16

    Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1 1/2 tablespoons of parsley and additional salt and pepper.

17. 17

    Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shank.) Return the shank, and any accumulated juices, to the pan.

18. 18

    Cover tightly and place in oven.

19. 19

    Cook until the meat is very tender and starting to fall off the bones, 1 1/2 to 2 hours.

20. 20

    Remove the shank from the pan.

21. 21

    Cook the sauce over high heat until reduced as desired.

22. 22

    Mix together the Gremolata ingredients; add to the sauce and stir well to combine.

23. 23

    Preheat oven to 400 degrees F. Oil one baking sheet with 1 tablespoon of olive oil.

24. 24

    In a large bowl toss the potatoes with the rest of olive oil.

25. 25

    Spread the potatoes out in a single layer on baking sheet.

26. 26

    Bake for 30 to 40 minutes until golden brown.

27. 27

    Season and serve.