Dave invited a colleague over for dinner one night last week. The only inspiration I needed while deciding what to serve was the new-found knowledge that our guest was of Spanish ancestry. Perfect, I love Spanish cuisine!
For the “1 pound meaty lamb bones” needed for in the sauce, I purchased a small lamb shank that was just under 2 pounds. I trimmed off the meat, which weighed in at 12-ounces, and was left with the perfect bones. The bonus was the trimmed meat, which was later used for a little lamb cassoulet for 2.
July 25, 2011 1 Comment