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.
>
Sounds delicious.


--
I love cooking with wine.
Sometimes I even put it in the food.