Lamb And Ricotta Crespelle With Tomato And Pecorino

• 2 cups whole milk
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 4 eggs, lightly beaten
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 3 cloves garlic, minced
• 1 sprig rosemary, leaves picked and coarsely chopped
• 1/4 cup extra virgin oil
• 2 pounds lamb shanks
• kosher salt
• 1 cup water
• 1 pound (about 2 cups) fresh ricotta, drained if very moist
• leaves from 2 sprigs mint, torn into pieces
• 1/4 teaspoon dried chili flakes
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed with the side of a knife
• 1/4 teaspoon dried chili flakes
• 1/3 cup dry white wine
• 1 (28-ounce) can San Marzano tomatoes with juices
• block of aged pecorino, for grating
• extra virgin olive oil, for finishing

1. In a bowl, whisk together the milk, flour, eggs, butter and salt until well combined.
2. Strain through a fine-mesh strainer, cover and refrigerate overnight.

milk, flour, eggs, unsalted butter, kosher salt, garlic, rosemary, extra virgin oil, lamb shanks, kosher salt, water, fresh ricotta, mint, dried chili flakes, extra virgin olive oil, garlic, dried chili flakes, white wine, tomatoes, aged, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/lamb-and-ricotta-crespelle-with-tomato-and-pecorino-recipe/ (may not work)