Another dinner at home (yes, home being Rancho Mirage again this week), and we had the lamb shanks I had braised the night before. I gently reheated the shanks with a bit of braising liquid, and de-fatted, strained, and reduced the rest. A swipe of a carrot puree, a little red chard, and that was our wee little dinner.
Oh, who am I kidding. Just go back and look at those shanks. Neither of us could finish a whole one. These were massive - I think that most places cut the shank at the socket or below the socket. Fred Flintstone would be proud of us for that meal last night. Wow!
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