Lamb shanks are on our list of “favorite things.” All that connective tissue that gets so yummy when you cook them low and slow in moist heat. I use some north Africa-inspired seasonings, some dried apricots, raisins, carrots, and tomatoes in the sauce. After browning the lamb, I just put all the rest of the stuff in the pot and put it into a slow oven (300-325 degrees) for 3 or 4 hours. In this case it’s longer because Dave’s working late, so I reduced the oven to 200 after the meat was tender, like it is in the photo.
I picked up some very clean chanterelle mushrooms at the farmers market today and will do a quick sauté with some shallots – when the mushrooms are really good, you want to mess with them as little as possible. I’m also roasting some butternut squash cubes, and we’ll start with a little salad.