Janet wrote:

> Here's a recipe that's great for cold weather. It can be made in a large
> slow cooker, or in a heavy dutch oven--I use cast iron, such as
> LeCreuset--in the oven. I use a cast iron skillet for the browning phase.
> It's my own version of stracotto, or pot roast for pasta. (Of course,
> instead of pasta I usually eat it on a big bed of grated zucchini sauteed
> with olive oil and garlic, or broccoli rabe, or kale.) It is a dish in
> which the meat is supposed to fall apart into the sauce. I add some
> Greekish elements (lemon and cinnamon), which gives it a different flavor
> from the usual Italian fare. I like to make a big batch, and freeze it in
> smaller quantities for future dinners, but it can easily be cut in half.

Mmmmm - thanks!! Saved for next Sunday dinner. (I am now officially in
charge of dinner every day except Monday. There will be leftovers :-) )