Didn’t think we’d make it to the studio today but the snow was a no go, so here we are. This week we are taking on lamb—one leg, five meals. For day one, we cut off the shank, roasted it with onions, garlic, and a cup of good port, then added cooked cassoulet beans. We served it with a green sauce from Canal House Cooking Volume N° 8—Pronto!. One shank (plus all those beautiful beans) fed the two of us very nicely. Come back tomorrow for the next installment.