My plan to take Saturday's meal and stretch it out to a week of posts proved to be fortuitous. Last night's dinner consisted of cheddar and sour cream Ruffles in the ER due to the appearance of a kidney stone in my husband, so I guess I don't need to tell you much more about that. (Except that those chips are damn good.)
Continuing from Saturday's dinner, the main course was lamb shanks over polenta. Shanks are one of those things that seem to have been "Starbucks-ized": something that used to be cheap and plentiful (coffee, 50 cents a cup) that has now been deemed fancy (grande latte, $4.50). Shanks are all over restaurant menus, so they are harder to find, and sometimes kind of expensive. They are such a tasty treat, though, if you see some, buy them immediatly. Mine came in at $5.99 a pound, which is not bad for lamb (especially from Whole Foods). I cooked them slow in the oven with this recipe, then made some polenta with the directions right off the bag. The lamb falls right off the bone, you don't have to watch it, you can't overcook it, and it's amazing. Remember what my ol' granpappy used to say: "If a shank crosses your path, don't let it run away".
He never really said that.
But you knew that.
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