BRAISED LAMB SHANKS

 

It's starting to cool down all along the east coast, allowing many of us to breathe a huge sigh of relief from the  hot, sticky and muggy days in August. This cooler weather also means a resumption of slow-cooked foods, savory dishes that require hours upon hours of heat that was ironically prohibited by the roasting temperatures outside. This past week I made a hearty beef stew, a comforting chicken soup, and simmered a huge pork roast into sublime oblivion. And I'm just getting started!
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