Lamb Shanks

At Chez Crowley we like our lamb.  How's this for a tasty dish?  Lamb shanks cooked in foil with tomatoes, carrots and onions.

Though you can't see the shanks, they were huge and probably American lamb.  From Corti Brothers.

They took an hour and a half in a 350 degree oven and turned out looking rich and succulent when we unwrapped them.

Served with roasted potatoes and my famous recipe for brussels sprouts and shallots, carmelized.  It's called "Hash" because the sprouts and the shallots are sliced very thinly.  I have converted several brussels sprouts haters into tiny cabbage lovers with this recipe.  The secret is to caramelize the shallots with cider vinegar and sugar before you add it to the sprouts.  Delicious.

Bon Appetite!

Happy Friday, all.