roast lamb shank, spring salad, and dop mozzarella

Finally some vegetables! I don't know what has been going on, but Jeff and I have hardly been eating any vegetables at all. And we love them, but they have just been terrible in the shops, and essentially, a bit off-putting. But finally, dinner tonight had a salad. And thank goodness, a fantastic salad it was! It was simple, and just ended up to be what was in the house (always the best kinds of salads, are the impromptu ones). It did prove that I am absolutely addicted to avocados, because I admit that I craved a little avocado in each bite of the salad. Each salad had: -organic spring greens -organic broccoli sprouts - and someone tell me why I don't buy these more often!?? -1/2 an avocado -1/2 a navel orange -sliced red onion -lemon juice, and extra-virgin olive oil -a little salt We also had a yummy treat: Some Chianti Ruffina, with some d.o.p mozzarella from Campania (sorry, not local but SO good!), roma tomatoes, with extra virgin olive oil. I could eat this creamy goodness everyday. Jeff's masterpiece: Roast lamb shank with rosemary and garlic, and it was delicately falling off the bone. I realize that it looks a little "caveman-like", but there really isn't as much meat as there appears to be. You really should know that Jeff is the "expert" protein cooker in our house. This is a spin on the rack of lamb recipe he made for the first time he had me over for dinner. It was good then, and here is the evolution to the shanks. The lamb is really quite easy to make, although it does take 4+ hours in the oven! Roast Lamb Shank with Rosemary and Garlic (serves 2) 2 lamb shanks (2 1/2 lbs total weight) 3 tbsp finely chopped fresh rosemary 6 cloves of garlic, split into quarters 1 tbsp coarse sea salt extra-virgin olive oil 1. Pre-heat the oven to 500 degrees Fahrenheit. 2. Take the three tablespoons of rosemary, the sea salt, and 4 tbsp of olive oil, and combine to a paste. Spread and massage the paste all over the lamb shanks. 3. In a deep-saute pan, heat 1/4 cup extra virgin olive oil on medium. Add the quartered garlic, and reduce the heat. The recipe works best if the garlic is never browned, as it prevents it from burning. Allow the garlic to gently simmer at least 5 minutes, but if it appears it is getting too hot - add the lamb. This will cool the garlic and the oil. 4. Brown the lamb on medium-low heat, approximately 4 minutes per side. This is not a deep caramelization, and do continue to be diligent of the heat - don't let the garlic burn! 5. Cover the saute pan, and place inside the pre-heated oven. Immediately reduce the heat to 225 degrees Fahrenheit. The toughest part now is to be patient, while the fragrant aromas of rosemary and garlic call out to you. You must wait until the meat is nearly falling off the bone. Trust me, it's worth the wait! Tomorrow, I will tell you all about a very special tiramisu recipe! Obviously, it needs to rest overnight... so I can't tell what it tastes like yet, because I have no idea at all....