Last night we had some great lamb shanks courtesy of J and Angie. Thrown in there were leeks, carrots, mashed garlic, white wine, homemade herb butter (smashed against the bone).
However, we had a problem b/c our oven wasn't working!! AHHH!! So, we found a crazy awesome grill outside with 3 seperate burners. After some research, we created an "oven" environment by turning off the middle burner, keeping the side ones on low and roasting the lamb shanks for 2.5 hours. Let me tell you - it was worth the wait and more! Delicious.
But wait, there's more! The potatoes we baked were stuffed with some cigar-rolled pancetta filled with piece of sage, sliver of garlic and lemon zest. Wow. Speechless.
To top it off, I would highly recommend Provenance Vineyards 2003 Merlot from Napa Valley to complement the complex tastes of the food.
Phew! Dig it.
3 comments:
YUM!!! I can't take credit though, it was really Jenn leading the effort. I chopped a little, the guys grilled. Go team!
Definitely a keeper recipe - has a lot to do with quality of ingredients and also all doing it together!!!!!! I wish we could do Hamptons every weekend even if we have to have crazy hampton ladies just open the door and come in whenever they want!!
Yoo-whoo! I'm walking in to just check on you guys!
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