Today’s Tasting: Ossobuo alla Mediterranean and Angel Trifle…

Ossobuco alla Mediterranean ##


  • 4 Lamb Shanks, Sliced For Ossobuco

  • 1 Dash All-Purpose Flour per shank

  • 1 Tablespoon Butter, Or To Taste

  • 1 Tablespoon Olive Oil, Or To Taste

  • 1 Tablespoon Chopped Onion

  • 1 Tablespoon Chopped Carrot

  • 1/2 Cup White Wine

  • 1 Tablespoon Tomato Puree

  • 1/2 Teaspoon Smoky Paprika

  • 1 Tablespoon Chopped Fresh Basil

  • Salt And Ground Black Pepper To Taste

  • 1 Cup Beef Stock


  • 1/4 Cup Chopped Fresh Flat Leaf Parsley

  • 1/2 Lemon, Zested


  1. Slit the skin around the shanks in 2 or 3 places so that slices do not curl when cooked. Dust shanks with flour.

  2. Heat butter and olive oil in a large skillet over medium heat. Add onion and carrot; cook and stir until softened, about 5 minutes. Add shanks; cook until browned, 3 to 5 minutes per side. Pour in white wine and simmer until reduced, about 5 minutes.

  3. Stir tomato puree, salt, pepper, paprika and basil into the skillet. Pour in beef stock gradually, stirring between each addition. Reduce heat to medium-low, cover, and cook, turning shanks occasionally, until tender, about 55 minutes.

  4. Mix parsley and lemon zest together in a small bowl. Stir into the skillet. Cook until flavors combine, about 5 minutes.

  5. Serve with Greek Salad and Rice Pilaf or Saffron Rice

Angel Trifle Treat


  • 1 (10 Inch) Angel Food Cake
  • 2 (8 Ounce) Packages Cream Cheese, Softened
  • 1 Cup White Sugar
  • 1 (8 Ounce) Container Frozen Whipped Topping, Thawed
  • 1 Quart Fresh Strawberries, Sliced
  • 1 (18 Ounce) Jar Strawberry Glaze


  1. Crumble a layer of the cake into the bottom of a Trifle Bowl
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Gently Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the first cake layer.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer.
  4. Repeat the second layer as above and top with whipped topping. Chill until serving.
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