We were all set to have a few salad leaves for lunch today, until we remembered that we had four beautiful Jamison Farm lamb shanks defrosting in the fridge (No kidding. We pulled them out of the freezer on Sunday and forgot about them until we went rummaging around in the refrigerator this morning.). We oven-braised them—with onions, lamb stock, red wine, bay leaves, and salt and pepper—in one of our heavy pots, until they were soft and very tender. Looks like tonight’s dinner will be those few salad leaves.

 

 

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