Easy Italian Recipes

 MAKES 6 SERVINGS

- 6 small lamb shanks, about 3/4 lb (375 g) each
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon chopped fresh rosemary
- 1 small dried red chile, crushed, or pinch of red pepper flakes
- 1/2 cup (4 fl oz/125 ml) dry white wine such as Pinot Grigio
- 1 1/2 cups (12 fl oz/375 ml) beef stock
- 1 cup (6 oz/185 g) peeled, seeded, and chopped fresh or canned tomatoes
- 1/2 cup (21/2 oz/75 g) Gaeta or other Mediterranean-style black olives
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley

The Abruzzo is a region on the Adriatic coast of Italy where, for centuries, raising sheep was the primary occupation. Every year, Abruzzese shepherds drove their flocks to the southeast to spend the cold months grazing along a more temperate part of the coast. In the springtime, the migration would occur again, but in reverse. Over time, towns were built along the shepherds' route to accommodate their needs. This is just the sort of dish those shepherds would have enjoyed.

Pat the lamb shanks dry with paper towels. Season the shanks generously with salt and pepper. In a Dutch oven or other heavy pot large enough to hold the shanks in a single layer, warm the olive oil over medium heat. Add the lamb shanks and cook, turning as needed, until well browned on all sides, about 15 minutes total. Tip the pot and spoon off the fat with a large spoon.

Add the garlic, rosemary, and chile and sauté over medium heat for 1 minute. Add the wine and bring to a simmer. Add the stock and tomatoes, reduce the heat to low, cover, and simmer the shanks, turning them occasionally, until the meat is fork-tender, about 1 1/2 hours.
Stir in the olives and heat through. Divide the lamb among individua! plates, spoon the sauce over the lamb, and sprinkle with the parsley.

Serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 3 large cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1/4 cup (2 fl oz/60 ml) olive oil
- Sea salt and freshly ground pepper
- 8-12 lamb rib chops, trimmed of fat
- Lemon slices for garnish (optional)

Wandering the winding streets of Umbrian hill towns will lead you to many trattorias where roaring fireplaces are stili used to grill steaks, chicken, sausages, and these simple rib chops, bathed with an olive oil and garlic marinade. The crisp, brown chops are best when eaten sizzling hot off the fire, so the Italians cali them scottadito, or "burned fingers."

In a small bowl, stir together the garlic, rosemary, olive oil, and a few grinds of pepper. Place the lamb chops in a shallow dish and brush them with the olive oil mixture, coating both sides of the chops. Cover and refrigerate for at least 2 hours or up to overnight.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.

Using tongs, piace the chops over the hottest part of the fire or directly over the heat elements and grill, turning once, until browned and crisp on the exterior and medium-rare at the center when tested with a knife, 7-10 minutes total.

Transfer the chops to warmed plates and sprinkle with salt. Garnish with the lemon slices, if using, and serve at once.

Buon appetito !