Sunday, November 8, 2009

Braised Lamb Shank Provencal

Who out there loves braised meats? Ok, you're right...a better question is who doesn't? Well, here is a braised lamb provencal recipe I borrowed from Chef Hubert Keller's website ( I substituted lime zest in place of the lemon zest because I am a total lime fanatic and I used asparagus instead of the beans because they offset the favors well. I served the dish with a side of roasted sweet potato puree (add chicken stock with a dab olive oil, salt, cinnamon and brown sugar). Heaven on a plate! A number of red wines would pair well for this dish, but I chose a dry red Nobel Muscadine wine grown at Morgan Creek Vinyard - right here in Alabama.

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