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Braised Lamb Shanks with Feta and Olives

Rick_02_15_0800019.jpgMy brain is working overtime trying to find something positive in the cold weather that we have had on the east coast this winter. About the only thing I can come up with is that the chilling temperatures are the perfect excuse for braising meaty stews for supper. Lamb shanks are a cut that clearly illustrates why meat on the bone is so prized by serious cooks.  The bones give up their gelatin to lend a wonderful texture to the sauce, and the meat is the personification of succulence.  One of the reasons I love it is because (outside of the lamb shanks, which require a trip to the store), I can pull it off with ingredients that I have in the house--canned tomatoes, olives, vino, and other Mediterranean staples.  It's what I am making for dinner tonight.  (photo by Ben Fink)


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