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.
Please enter a valid email address.
Well played. You deserve a cookie.
A single recipe, batched smartly, can shapeshift into 20 new ideas
Cauliflower Salad: The Shape-shifter
Remembering Tom Hayden's Early Food Justice Work
How We Shot 15 Cakes in 1 Day
Why Pretzel Dogs Are Causing an Uproar in Malaysia
12 Recipes That Beat Leftover Fatigue
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.