I have wonderfully pleasant childhood memories of my Great-Aunt Pearl’s house.  What a character she was. So full of spark and energy she used to wear us out. A fiery little Italian woman with greyish white hair who always, and I mean always, wore a string a white pearls. I am not sure if that is how she got her name (thereby being a nick-name). Maybe she wore pearls everyday in celebration of her pretty name. I thought it too impolite to ask her. Anyhow, I digress.  Aunty Pearl’s house was always filled with the heady aromas of good italian cooking. Pots of deliciousness would be bubbling ferociously on the stove-top. One thing was for sure, we always left her house feeling so totally stuffed to the rafters with food. Fantastic memories and I share one of her recipes here with you.

Take eight pink and plump lamb shanks…

Dust them with some seasoned flour. Then brown them in a pan to seal in the juices.

Chop two cloves of garlic.

Slice a brown onion.

Place the bronzed shanks in a baking tray.

Toss in the garlic and onion.

Then some sliced baby mushrooms.

You will need some of this – or similar.

Drizzle in one and a half cups of this ruby red wine.

Add an 800ml bottle of Pomodoro sauce – or a home-made variety if your nonna will pass on the recipe.

Pour the thick sauce over the lamb shanks.

Chop a handful of flat-leaf parsley. What vibrant colour.

Sprinkle over the Pomodoro sauce.

Seal with foil and cook in a 180 degree C oven for 1 – 1 1/2 hours until the lamb falls off the bone. Oh so tender.

Serve on a bed of sweet potato puree and green beans.

Oh, and don't forget to don your pearls in my Great-Aunt's honour!

Images: String of pearls ~ istock

all other images: Linda ~ Pleasures of the Plate