Italian- Spaghetti and Fried Lamb Shank

12/2/13

This recipe came straight out of the New York Times magazine entitled "Remembering Marcella."  If you're strapped for time, this recipe is for you, because it only takes about an hour to prepare.  I know it's another Italian dish but c'mon, who doesn't like Italian?  You can see the full article here: http://www.nytimes.com/2013/11/10/magazine/remembering-marcella.html 

 You might want to add some garlic for more flavor.  Make sure to taste test it every few minutes.

 You're going to need a lot of salt and pepper.  Be careful of oil splashes

 I scrambled the leftover eggs as to not waste them.