Braised lamb shanks

When you have fresh meat picked up from your favorite farmer, it seems a shame to put it all into the freezer to wait for a future dinner. So of everything we got, we decided to make one package of lamb shanks.

I searched through all the lamb shank recipes and couldn't find anything that seemed interesting or light enough for summer. Finally though, I settled on a very simple recipe from The Classic Pepin.

The recipe was super simple. No exotic ingredients. Put everything in a pot and braise for two hours. Excellent. Look how good that looks. You can't see them, but there are white beans under there!

Two hours later, brilliance!

We dished it up generously and finished it all in one night! I like mine extra soupy. I also got to extra marrow from both bones, which was completely awesome. I also sliced up some of the pain au levain we got for tomato sammiches and dunked it in the soup, getting every last bit of the goodness.

Mmmm, love making Jacques' food!