Monday, October 21, 2013

Species Du Jour: Part 2 (Lamb)

In keeping with this week's theme, dinner tonight will consist of:

Lamb shanks pressure cooked until fall-off-the-bone tender. Mire poix included but not limited to: pearl onions, carrot, fennel, celeriac, carrots. Cooking fluid reduced w/a bit of white wine and dried mint, forming a lovely light textured gravy. To be served with bulgur, which was cooked in the PC at the same time in a colander (bulgur was soaked first for about 10 minutes, prior to cooking).

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