4 lamb shanks, ½-¾ lb. each
1 medium onion
2 medium size carrots
3 ribs celery
2 cloves garlic, minced
1 C. red wine
1 T. fresh rosemary, chopped
6-8 sprigs fresh thyme tied w/kitchen twine
2 bay leaves
salt
water
light olive oil

Chop onion, carrot, and celery into 1″ pieces. Puree in food processor with garlic until smooth. Do not add any extra liquid. Set aside.

Season lamb shanks liberally with salt. Brown shanks in oil thoroughly on all sides in saute pan. Set aside.

Pre-heat oven to 350°.

Season vegetable puree with salt, and saute, stirring constantly, until most of moisture is removed. Texture, depending on type of pan used, should be either crusty brown but not burned, or like browned ground meat. Reduce heat. Add wine and rosemary, and cook to reduce wine by half.

Place browned shanks in 2-3 qt. round casserole, and pour vegetable mixture over all. Add 3 or 4 cups water so that shanks are three-fourths submerged. Add thyme and bay leaves. Cover and roast for 15 minutes at 350°. Reduce oven temp to 300°, and roast for 2½-3 hours, turning meat once per hour, until lamb is tender. Uncover during last 30 minutes to firm external meat texture, and to further concentrate braising liquid.

Braising liquid should form a gravy ready to use after resting in fat separator.

Serve with roasted root vegetables.

Serves 4.

Chicken Quesadillas

4 10″ whole wheat tortillas
12 oz. cooked white meat chicken, diced into 1/2″ cube
1 bag finely shredded Mexican blend cheese
1 medium onion, diced
1 clove garlic, minced
1 large dried ancho chile pepper
1 t. chili powder
1 T. fresh cilantro, chopped fine
butter or margarine
12″ skillet

Using a rubber spatula, paint one side of each tortilla thinly with butter or margarine.

Soak ancho chile in boiling hot water for 10 minutes. Remove stem and seeds, and chop fine.

In a tablespoon of oil, saute onion in skillet until translucent. Add garlic, ancho chile, cilantro, and chili powder. Mix together thoroughly, and set aside.

Heat skillet to medium. Lay one tortilla buttered-side down, and spread 1/4 of chicken, 1/4 of onion mixture on one half, and sprinkle cheese liberally over all. Quickly fold empty side of tortilla over contents, and then carefully flip over with a long spatula. Cook until cheese just melts, flipping again if necessary to avoid burning tortilla. Remove to cutting board and cut in half, cross-wise. Repeat with remaining tortillas and ingredients. Tortillas should be lightly crispy, and filling warm with cheese melted.

Serves 2.