Braised Lamb Shanks
For the lamb shanks:
  - 3 tablespoons olive oil
  - 4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
  - 1 large onion, peeled and chopped
  - 4 carrots, peeled and finely diced
  - 3 small sprigs fresh rosemary
  - 2 imported bay leaves
  - 4 garlic cloves, minced
  - 3 cups big-bodied young red wine
  - 2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice

For the rosemary gremolata:
  - 2 teaspoons minced fresh rosemary
  - 2 teaspoons finely grated fresh orange zest
  - 1 small garlic clove, minced

Preheat the oven to 350 degrees. Heat the olive oil in a large, deep  Dutch oven with a tight fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.

Stir the onions, carrots, rosemary, bay leaves, and garlic into the Dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.

Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 90 minutes, turning the shanks once. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, covered, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.

While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata, and serve immediately.

~ Salvatore DiPalma  |  Trattoria Lucca

Calamari Ripieni
  - 3 Pounds Calamari cleaned
  - 1 Pound Shrimp
  - 2 Eggs
  - ¼ Cup Chopped Parsley
  - ½ Cup Bread Crumbs
  - 1 Tablespoon Minced Garlic
  - 16 Ounces Marinara
  - Pinch of nutmeg
  - Tooth Picks

In a pan add olive oil, minced garlic saute lightly until garlic turns translucent. At this point add 1 pound of sliced calamari and 1 pound of shrimp saute for 5 minutes add parsley, season and set aside to cool.

When cooled completely chop all ingredients and place in a bowl. Add bread crumbs, eggs, nutmeg and mix completely. Place filling in the cavity of the calamari but not over stuffing because calamari will shrink during cooking process. Place a toothpick through the top of the calamari to help prevent the filling from escaping during the cooking process.

Saute the stuffed calamari on low heat add the marinara and continue to cook for 20 minutes. Place in a plate and serve.

~ Salvatore DiPalma  |  Trattoria Lucca