Minestrone with Lamb Shanks

• Season two lamb shanks with salt, pepper and brown in a few tbsp. EVOO. Remove and set aside.
• Place two carrots, sliced, a large onion peeled and chopped, and a few garlic cloves in pan and sauté until lightly browned.
• Drain off fat and cover shanks with chicken broth, add 4 sprigs of fresh thyme, two of rosemary and bring to a boil.
• Lower heat and simmer for 2 hours, skimming fat from the surface.
• Remove shanks from the pan
• It is great to do this the day before, that way the fat can congeal and be discarded.
• Pour stock through a fine sieve into a saucepan and bring to a boil
• Add a good selection of baby spring veggies, carrots, turnips, fennel, leeks, sugar snap peas, later add a can of chick peas or cannelini drained and rinsed. Cook until al dente.
• Add a cup of cooked pasta shell and a handful of pecorino romano and stir.
• Serve in bowls and top with pureed basil. (a cup of washed leaves pureed with a clove of garlic and two tbsp. EVOO)

Note: This is a hearty Minestrone. For a lighter version, similar to the one we served at Rosalie’s of Marblehead, replace shank with five rashes of sautéed, cut up bacon, discard fat.

Rosalie Harrington – www.rosaliecooks.com