We get asked all the time: What do you cook at home? Here's a little inspiration from our Director of Customer Care, Rebecca Salisbury:
It's become a tradition: Fridays and Saturdays we go out, try new restaurants in the area (let's be honest, one of the nights is reserved for pizza or tacos) and Sundays I cook. We spend the morning menu planning ("What do you mean you've never had lamb before?!"). Then I bribe him into driving me to the Whole Foods 20 minutes outside of where I live while I explain why the drive was worth it; how I can't find royal trumpet mushrooms or lacinato kale at the local grocery store.
This weekend we made lamb because he'd really never had lamb before and really—braised lamb shank = heart eyes. I say "we" but in reality, I make him do all the things I don't want to do: peel carrots, chop onions, mince garlic. This time I let him make the mashed potatoes and keep a vigilant eye on the kale and quinoa while I seared, pincage-d, and got my braise working.
The braise was simple: Season and sear the lamb shanks, remove and add your mirepoix, then pincage with tomato paste. Put the shanks back into the pot, pour in red wine and stock and bring to a simmer. The hardest part is allowing it to do its thing in the oven and letting that rich smell fill your apartment without being able to eat for 2 1/2 to 3 hours. Torture.