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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.

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