Braised Lamb Shanks with Lentils
In the last few days, we’ve been experiencing the type of weather that I didn’t know existed until I moved to Boston- weather that I am beginning to think of as “Hell Freezing Over” because it’s certainly cold, and most definitely hellish!
On Monday, it was the kind of cold that freezes any moisture in your nose into instant boogers that impair your breathing. Not that you really want to suck in 15 degree air and freeze your body from the inside out, however, NOT breathing is, unfortunately, not a viable survival option.On Tuesday we were rewarded with a 10 degree rise in temperature, but what came with it was more snow (big fluffy flakes the size of golf balls- fun!) that later turned to rain. When I lived in California and didn’t know better, I thought snow was the worst weather: it’s cold and inconvenient. Having experienced half a dozen winters in Boston, I’ve learned that I would much rather have snow over the dreaded WINTRY MIX (freezing rain, sleet, rain rain, snow, and cold air in any possible combination or ALL AT ONCE). It is just miserable to be get wet when it’s so cold, crossing the street becomes treacherous as the melted snow re-freezes into slippery slides on the sidewalks, and street corners are unavoidably huge lakes of slush and dirty melted snow. AND tonight and tomorrow we’re in for even MORE snow, and all I can say is… I’m tired of Winter, please bring Spring now.
One of my ways to combat serious winter weather is to warm your home and your body with braised meats and stews. It’s hearty and filling to warm your body, and slowly cooks for a couple hours on your stove, warming your home. I braised lamb shanks and lamb stew meat in beer and chicken stock until the meat fell apart when prodded with a fork, and added lots of vegetables and lentils at the end for a most satisfying stew.
