Apostles Fingers Zwt Ii Italy Recipes

ITALIAN LAMB SHANKS (ZWT II)

Steps:

• Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
• Remove lamb & reserve the marinade.
• Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
• Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
• Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
• Bring the liquid to a boil, cover pan & reduce heat to simmer.
• Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
• NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.

APOSTLES' FINGERS (ZWT II - ITALY)

Steps:

• For the filling, combine the ricotta & confectioner's sugar. Press the mixture thru a strainer into a bowl. Stir in the cocoa & cinnamon.
• For the omelets, beat the eggs w/the vanilla & salt.
• Heat a little of the oil in a 8-inch non-stick skillet. When the pan is hot, pour in enough of the batter to cover the bottom of the pan. Swirl the batter around quickly to form a thin pancake.
• Once set, turn it over & cook the other side briefly. Slide omelet onto a paper-towel lined plate. Repeat w/remaining batter.
• To assemble, place 2 tbsp of the filling on ea warm omelet & roll up. Combine topping ingredients, sift over the tops & serve.