On Wed, 10 Aug 2016 18:09:42 -0400, jmcquown >
wrote:

>Braised lamb shanks. I salted & peppered the shanks and browned them in
>a very little corn oil. Sprinkled with dried rosemary. Deglazed the
>pan with a splash of dry red wine, then added a little water, minced
>onion and garlic. Covered and brought to a simmer. It will take a
>couple of hours to cook until fork tender. I've got green vegetables
>galore; I can't decide between brussels sprouts, zucchini, broccoli or
>spinach. I haven't decided whether or not I want some sort of starch
>with it. Maybe some egg noodles. Not essential.

A scotch fillet tonight, with garlic, mushrooms, spinach, kale and
chard.