A few days ago I had a yen for lamb shanks and cooked some up.
http://homecooking.about.com/od/lambrec ... lamb33.htm
This recipe is rather "wet" with beef broth, red wine, tomatoes, onion and garlic, plus thyme, allspice, etc.
The result was quite delicious, but I am wondering about trying a version where you wrap the shanks in tin foil with flavor ingredients and let it just cook in its own juices. Anyone tried that??
The wine match was made in heaven, 1999 Allegrini Amarone, which was terrific.
Because we had company we had an appetizer course -- Keller toast with good Stilton, d'Artagnan peppercorn mousse which is a bird liver pate, and the 2004 Quinta da Noval vintage port. Very young for a VP but really truly fruity and delicious. About a year ago I heard Scott Simon and Gary Vaynerchuk taste this wine on NPR and was totally sold, ordered 3 bottles and finally got to taste one.
FWIW with the lamb shanks I served duck fat potatoes
http://www.seriouseats.com/recipes/2010 ... ecipe.html
It was too tempting so we also smeared some paté on the potatoes, OMG.
and scorched bacon Brussels Sprouts. Black cast iron frying pan, cook a couple of strips of bacon and remove, cut a batch of nice Brussels Sprouts in half, place in pan cut side down, cook until well browned. Crumble the cooked bacon over the sprouts, salt, pepper, and serve.
