Lamb shanks

We've had a very mild winter so far. When we had a couple days of sub-40 degree weather, I leaped at the chance to braise something. Though we toyed with different ideas, we finally turned to the freezer list and defrosted lamb shanks from both Heritage Farms and Many Fold Farms.

Once we had the dish, we looked for recipes. Ultimately, I chose a Julia Child recipe from Julia and Jacques Cooking at Home.

The lamb shanks were super meat and good looking.

You start off by sauteing the mirepoix. I wanted to get decent color on them but I nearly burned them trying to get a damn picture. The camera and I continue our war.

You sear the lamb shanks, add tomatoes, broth. Then you bring it to a boil, then put it into the oven to simmer.

After a time, you add some whole veg. I added McMullan potatoes and carrots. Then back into the oven.

I let it keep cooking until it was super tender against my fork. When it's all done, it looks like this.

The lamb looks luscious and tender.

The veg looks pretty good, too.

The table all set for dinner. I also put together a salad and I baked up some crescent rolls. I still like those.

A bowl of tastiness.

We have some leftover lamb. I should make a ragu.