I made Aidells lamb shanks in foil last week and they were deicious. The shanks are such a bargain I bought more the other day and am looking for some inspriation. Anyone have a favorite preparation/recipe to share?
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.