Snack - Lamb Shanks (with Scalloped Potatoes & Salad)


Place shanks in Dutch oven w/garlic and a cup or so of red wine.  We had some leftover Pinot Noir from a couple weeks back.  Bring to a simmer and cover.

Turning every half hour -

after two hours, they're beautifully braised


and the dregs - save them for later.

the shanks and broth go in the fridge overnight

Next evening -

Pepper them up - put on grill just to brown and heat them

after about 10 to 15 minutes, beautiful!

But the shanks alone don't a meal make. So we made Scalloped Potatoes and Salad to go with.

We served it all up with some of the dregs re-heated and drizzled over like gravy. That's a glass of White Star champagne (now flat) from a bottle I'd opened couple nights back. Flat, but still delicious.