When I visited The Dove III last week, Chef John Mattiello was getting ready for Easter. Three meaty lamb shanks seasoned with salt, pepper and rosemary snapped and crackled in a heavy skillet. The chef works quickly. As the meat browned, he chopped several carrots, a couple of big onions and celery.

He tossed the vegetables into the pan and was rewarded with a steamy hiss. Next, he doused the meat and veggies with about a third of a bottle of red wine, then spooned in two ladles of marinara sauce — "for color" — and finished with three big ladles of stock made from boiling bones and vegetables.

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Source: http://www.floridatoday.com/