Braised Lamb Shanks

lamb shanks

Braised Lamb Shanks

2 Lamb Shanks
flour for coating meat
¼ cup olive oil
1 cup diced yellow onion
½ cup diced carrot
½ cup diced celery
8 whole garlic cloves
¼ cup chopped Italian parsley
3 Tablespoons chopped fresh oregano
1 Tablespoon Kosher salt
2 teaspoons coarse black pepper
4 oz tomato paste
1 cup red wine
Water or stock

For this dish use a heavy pan that will easily go from the stove top to the oven. A small dutch oven or deep sauté pan works well. Heat the pan to medium high heat with the olive oil. Coat the shanks lightly with flour and brown well on all sides. Remove the shanks from the pan and sauté the onion, carrot, celery and garlic cloves until they begin to brown. Add the parsley, oregano, salt and pepper. Sauté briefly to release the flavors of the herbs. Stir in the tomato paste and then the red wine. Return the shanks to the pan and add enough water or stock to bring the liquid level half way up the side of the shanks. Place the pan in a 325° oven. Braise the shanks until they are almost falling off the bone, about 2 hours. During the braising process turn the shanks over every 15 minutes to ensure even cooking. Serve with a little of the braising juice and vegetables over soft polenta or mashed potatoes.

New Menu Options at Boccata

Hey fans! Check out the two new menus we have available starting tonight. A great children’s menu and a new add-on to the dinner menu. After listening to our customer requests we have add a Light Appetite menu to the regular dinner menu. This menu is sure to not only help you go easy on your appetite, but your budget as well. Enjoy! Click these links to view or go to the menu section the top of our page.

childrens menu pdf

lighter appetite pdf

Friday Night Plans?

If you haven’t had a chance to see our new dinner menu yet you can view it here on our website. Just click the menu link at the top of the website home page. Take a look and then come down tonight to experience it in person. This is a great Friday to do it. We have Tristian on the piano tonight playing some nice jazz tunes. The 11th annual  ARTrails opening Gala is this evening starting at 4pm at the Historic Train Depot in downtown Centralia. Head downtown and make a night of it!

Granny Smith Apple and Chanterelle Salad with a Ginger Pear Vinaigrette ~ From Guest Chef Jim Wheeler




Our recipe for the week comes from guest chef Jim Wheeler. Jim’s love of food and foraging began as a young boy growing up in east Lewis County. He works for himself as a personal chef for hire. Jim also teaches foraging and cooking classes. His next class is September 21st. He can be contacted at

This is a wonderfully light and versatile salad…you can add other veggies, such as asparagus or leeks, replace the apples with pears or nectarines, you can use morels or hen of the wood mushrooms, and use any light fruit based or Asian vinaigrettes.

4 Granny Smith apples, cored and diced into bite size pieces

8 to 12 medium sized thick Chanterelle’s, sliced top to bottom, about 1/8 to 1/4 inches thick

1/2 sweet red pepper, diced

1 medium shallot, sliced

2 to 3 tablespoons olive oil

I cup of heirloom cherry tomatoes, quartered, or chopped heirloom tomatoes…any variety works.

1 cup of your favorite vinaigrette (stay away from strong Italian dressings)

sea salt fresh cracked pepper

Combine all ingredients except dressing, salt, pepper and mushrooms. get a frying pan VERY hot, add the oil, salt and pepper, then the mushrooms. do not stir…allow to sear for about three minutes, or until mushrooms just start to lose their liquid. remove mushrooms with a slotted spoon, add to vegetables. pour on dressing, mix, and adjust seasoning. Refrigerate, and then allow to almost come to room temperature before serving. Enjoy!

presenting a mouthful of the Mediterranean