We've had a little bit of everything here lately. I've got another food post to make, then, I promise, we'll get back to our regularly scheduled programming. There's going to be some farming goin' on here this weekend.
Anyway, Jennifer made braised "trotters" (aka lamb shanks) for dinner on Monday. In my opinion, lamb shanks are an unsung delicacy. Here's how she made them.
Coat shanks with seasoned flour and brown in olive oil along with some chopped onion.
Pour some lamb stock and some chunky tomato juice in the bottom of a roasting pan and add the shanks - use a rack or not. Cover and cook at 325-350 for about 2 hours.
About 1/2 hour before the meat is done, add veggies to the pan. We had Brussels sprouts, Yukon Gold potatoes and mushrooms.
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