Tomorrow I'm gonna tackle two biggies at once... a meal for my folks, with a huge nod toward my mom who LOVES Osso Buco. I was going to do the traditional veal, but she really prefers and loves lamb, so lamb shanks it is.
I'm using these recipes from epicurious:
Braised Veal Lamb Shanks with
Wild Mushroom RisottoI've been staring at those two recipes for a long time, and now finally gonna give'm a try. Found everything I needed at
Wegman's 20 mins away (took a while, but finally actually found things there -- searched forever for some things! lol).
Most of the herbs I've been growing myself. And since it's now lamb, I'll likely add some fresh mint. I already got the truffle salt, and also bought some truffle oil for the rice. OMG, I can't wait!
Plus the usual app of sopressata and Italian provolone, and bruschetta. I forgot to pick up a veg, but probably not necessary at this point.
lol
