Preparation:
1) Dust lamb shanks with flour, salt and pepper.
2) In a heavy saute pan heat 1 1/2 cups of olive
oil and
brown the lamb shanks
on all sides.
3) In a heavy sauce pan heat 1/2 cup of olive
oil and
gently saute the diced
vegetables, when they are
fairly soft add 1/4
cup flour and cook thoroughly,
stirring often.
4) Deglaze the pan with red wine, add the tomatoes,
herbs and meat stock.
5) Place the lamb Shanks in a roasting pan large enough
to hold all the lamb shanks
and sauce, cover with a lid
or aluminum foil, and roast
at 350 degrees for 3 hours.
Preparation:
1) Bring 3 cups of water to a boil with salt
added.
2) Slowly pour in the corn meal constantly stirring
with
a whip, reduce heat
and allow corn meal to simmer
for a half hour, stirring
often.
3) When corn meal has reached a desired thickness
add
the butter and gorgonzola,
stirring well to fully
incorporate.
4) Ladle Gorgonzola Polenta into 4 bowls and
place lamb
shank on top.
5) Ladle sauce over everything and garnish with
fresh herbs.
Preparation:
1) Whip Cream and set aside in a cool place.
2) Cook sugar, with just enough water to saturate
it,
until soft ball stage.
3) In a clean bowl whip egg whites to soft peak
and
slowly pour in the
soft ball sugar.
4) Whip egg whites until they are cool.
5) Fold coffee extract, vanilla, crushed amaretti
cookies
and almonds into the
whipped cream, then fold in
the cool egg whites.
6) Pour mixture into a freezer proof mold and
freeze for
4 hours.
7) Un mold the semifreddo just before serving
and slice
it into wedges, drizzle
with chocolate sauce and top
with toasted almonds.
8) Garnish with whipped cream and mint.