JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.



Winter showed up for real in NYC this weekend so it was time for some hearty braising. I picked up some lamb shanks from Florence Meat Market that fit the bill nicely. A good winter braise is pretty easy. In this case, I caramelized some onions and shallots, added rosemary, seared the shanks, then braised in a mixture of red wine and veal stock for 3 hours. A quick reduction and straining of the braising liquid leaves a really nice gravy.

Winter showed up for real in NYC this weekend so it was time for some hearty braising. I picked up some lamb shanks from Florence Meat Market that fit the bill nicely. A good winter braise is pretty easy. In this case, I caramelized some onions and shallots, added rosemary, seared the shanks, then braised in a mixture of red wine and veal stock for 3 hours. A quick reduction and straining of the braising liquid leaves a really nice gravy.

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Posted Monday January 23, 2012

tags: lamb shanks
| lamb shanks