Confession time: I made this dish just as Spring was arriving. But by the time I got around to writing up the post, Spring had sprung and with it temperatures that suggested getting out of the heat and out of the kitchen. But now that Fall is making it’s inevitable comeback, I revisited this dish. And it has a lot to recommend it. Not the least of which is the classic combination of mint and lamb. In this case, the mint forms the basis for a “gremolata”, a garnish usually associated with Osso Buco. The early spring vegetables used here—the tiny baby potatoes and sugar snap peas--have become year round staples in our supermarket. You can be forgiven for using trimmed full-sized carrots. In point of fact, I did in the original recipe. And if you’re a lamb fan who, due to price, has had to curb your appetite, this is a budget friendly way to enjoy the protein. In fact, the shank is likely the least expensive of all cuts of lamb.
Pottoka - A terrific little French restaurant with cuisine inspired by the Basque country, in Paris.
13 hours ago