1 onion
2 carrots
2 celery stalks
4 garlic cloves
6 oz tomato paste
1 cup red wine
1 tbsp rosemary chopped
1 bay leaf
1 tbsp thyme
4 lamb shanks


Brown lamb shanks on the stove top in olive oil for 5 minutes.

Chop onion, carrots, celery and garlic in a food processor and add to pan with lamb shanks. Allow to cook for 20 minutes, turning the lamb shank over and stirring every 5 mins.

Add tomato paste and cook an additional 5 minutes.

Next add wine, rosemary, thyme and bay leaf and allow to cook for another 5 minutes.

Finally, add 3-4 cups of water to submerge lamb shanks. Cook for 2 hours over med-low heat stirring often until liquid is reduced to stew-like consistency.



4lbs of pork
2 bay leaves
11 juniper berries
golden raisins
vegetable broth


Cut fat off pork roast and place in large non-stick skillet with a little olive oil.

Add bay leaves, juniper berries and vegetable broth and cook roast on each side, 10 minutes at a time.

After 20 minutes, add wine and keep turning roast over every 10 minutes. Add wine if necessary to keep moist.

Add raisins after 1 hour and allow roast to cook for a total of 1.5hours.




1 onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
1 small bunch parsley leaves, chopped
3 tablespoons extra virgin olive oil
2 ounces pancetta, cubed
Boned leg meat of 1 rabbit cut into strips
Leaves of 2 sprigs fresh thyme
1 tablespoon flour
1/2 cup red wine
1 cup hot chicken stock
Salt and freshly ground pepper
1 1/4 pounds pappardelle
1 cup Parmigiano-Reggiano, grated


Melt the chopped onion, celery, garlic, and parsley in the olive oil, add the pancetta, and cook for a few minutes. Add the rabbit pieces and the thyme and cook until the rabbit is browned on all sides.

Sprinkle the flour over the rabbit, mix well, cook for another minute, and add the wine, mixing well. Allow the wine to evaporate and add the chicken stock.

Cover and cook over a low flame for about an hour, until the meat is cooked throughout, and the sauce is a nice thick consistency. Add salt and lots of freshly ground pepper.

Cook the pappardelle in a big pan of boiling salted water. Drain, pour the sauce over the pasta and mix in half of the Parmesan. Serve with the remaining cheese at the table.

Serves 6.

From La Taverna Del Pittore, Bolgheri


Photography by stu spivack