My 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)
