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Ingredients
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- 4 lamb shanks (large)
- salt
- pepper
- 6 tablespoons extra-virgin olive oil
- 1 spanish onion (chopped into 1/4-inch dice)
- 12 cloves garlic (peeled and left whole)
- 2 tablespoons rosemary leaves (fresh, chopped)
- 12 baby artichokes (outer leaves trimmed, held in acidulated water)
- 1/2 cup gaeta olives
- 1 cup dry white wine (Frascati or other)
- 1 cup tomato sauce (basic, recipe follows)
- 1 cup chicken stock (recipe follows)
- 1/4 cup extra virgin olive oil
- 1 spanish onion (chopped in 1/4-inch dice)
- 4 garlic cloves (peeled and thinly sliced)
- 3 tablespoons fresh thyme leaves (chopped, or 1 tablespoon dried)
- 1/2 carrot (medium, finely shredded)
- 56 ounces tomatoes (peeled whole, crushed by hand and juices reserved)
- salt
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings (backs, and bones)
- 3 carrots (coarsely chopped)
- 2 onions (coarsely chopped)
- 4 celery (ribs, coarsely chopped)
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley (stems)
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