Made this tonight - wasn't sure how the shrimp would turn out - since they would not stand up without being very close to each other - so, it made me think they would taste more steamed than roasted - didn't matter - they were great - used a little fresh tarragon too. Spooned the pan juices over linguine. Added a salad of roasted asparagus & field greens. After roasting asparagus @ 450 on a jelly roll pan for 8 mins (pencil thin) with a little s & P and EVOO to moisten, added a little balsamic to asparagus on pan. Composed Salad Tossed greens with a little Evoo & balsamic, S&P & Roaste Asparagus - add Parmesan

By Kathym | 

October 15, 2009

This is a great short cut to the traditional Pastitsio - we used beef since lamb was not readily available. Used 1/2 lb more meat than called for, as we like meaty pasta and added more sauce and seasonings to compensate. Will make again with lamb and plan a Greek themed "inexpensive" and easy dinner party.

By Kathym | 

March 12, 2009

By Kathym | 

February 14, 2008

The shanks were outstanding done this way - I had very lean shanks, so the cooking method really worked well - I cheated with the beans and used canned rinsed and rinsed with my "gut feel" on how to present the beans.

 Made the chard as well, which is part of the menu - a great meal with an inexpensive Bordeaux from Medosc - Chateau Greysac

By Kathym | 

February 14, 2008