Friday, January 4, 2013

needing a change

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Because amid all the worry and stress about applications and future plans, we still need to eat. The most amazing lamb shanks, on the bone.
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Seasoned with sea salt, and heavy on the black pepper.
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Seared hard in a steel pan, then roasted with thyme and better.
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Cooked to medium rare. Two per portion, with many, many glasses of Languedoc red.

DF

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