I'm looking for suggestions about how to plate braised lamb shanks. I used to be able to get small ones that made a nice individual portion. Now they all seem to be 1.5 lbs. which is a bit much. I will serve them with the tomato/mirepoix/fennel sauce on soft polenta and I need an attractive way to divide them up for plating.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.