Lamb Shanks
Most of the dishes we cover arrive with a rulebook. Lamb Shanks show up with a bone, a pot and a lot of open road, so the braising liquid is ours to write. We follow the shank from Persia to the Seder plate to a SoHo dining room, then argue our way to a single direction.
Along the way we put an old debate on trial: does the bone actually add flavor? We pick fore or hind, make the call on the booze, and choose a dried fruit to melt into the sauce. For the wine, we head to two countries that rarely come up on this show, with a winery story worth the detour. And since a braise like this keeps us…
The skinny
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