Braised lamb shanks done right

I love lamb, when it’s real lamb - grass fed and preferably locally grown - and when it’s properly prepared. A lot of folks have a real dislike for lamb, which I’m pretty sure stems from eating lamb that’s either mutton, or lamb that hasn’t had most of the visible fat removed. It’s the fat which contributes to the ‘gamey’ flavor that a lot of people don’t like about lamb.

It doesn’t have to be like that.

I make lamb that avowed lamb haters love.

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New items in the olive bar at Whole Foods

Oh, yum …. marinated figs with olives, right next to the big bin filled with preserved lemons. Get crazy with the North African cuisine, folks.

The figs are to die for. Sweet, savory, a little salty - love, baby, love.

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