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This morning it was overcast and chilly, the kind of weather that had it been ten degrees cooler, would have smelled like snow was in the forecast. Nevertheless, it’s cold enough to get our braising on. So we did. We filled our big Le Creuset Dutch oven with lamb shanks, onions, garlic, white wine, broth, and butter, covered the pot, and slid it into a 375°F oven to bubble away until the meat was about-to-fall-off-the-bone tender. Then we braised some leeks and scallions in butter. The aromas filled the studio with warmth. It’s been a long time since we’ve tucked into a big lunch like this, but it’s Friday and a worthy way to end the week. Remember to cook something delicious for yourselves this weekend, dear friends.

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