"Recipes from the Chef's Kitchen"

Ingredients:
1)   4 large Veal Shanks - 1 1/2 inches thick
2)   1/2 cup chopped Shallots
3)   2 oz. Olive Oil
4)   8 oz. dry White Wine
5)   4 oz. Chicken Stock
6)   16 oz. crushed Plum Tomatoes
7)   3 oz. All-Purpose Flour
8)   1 Bay Leaf
9)   1 sprig of Rosemary
10) Salt and Pepper

Preparation:
1)   Season the sanks with salt and pepper.
2)   Dust in the flour and in a hot saute pan until brown.  Discharge the extra grease.
3)   Add the shallots and splash with white wine.  Let simmer for 1 to 2 minutes.
4)   Add the herbs and crushed tomato.
5)   Pour the chicken stock on the meat and place the pan in the oven for 350 degrees
       for 1 1/2 hours.
6)   Serve when the meat is tender enough to fall off the bone.

Ingredients:
1)   8 large Sea Scallops (without the side nerve)
2)   10 oz. dry Polenta
3)   14 oz. Arborio Rice
4)   1 oz. Olive Oil
5)   4 oz. freshly grated Parmigiano Reggiano
6)   1/2 cup dry White Wine
7)   1 cup diced Onion
8)   4 oz. unsalted Butter
9)   mixed Herbs

Preparation:
1)   Heat the oil in a non-stick pan at medium heat.
2)   Dust the seasoned scallops with the polenta.
3)   Sear in the hot oil for 1 1/2 minutes on each side.
4)   Start cooking the Arborio Rice as called for in traditional recipes.
5)   Add parmigiano at the very end.
6)   Sprinkle with fresh herbs at garnish.

Good Eating!!!

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