And I would bet money on it, too.
Four adults and 1 toddler sat down to eat 4 lamb shanks – and here I was, thinking that was plenty for all of us. No way, no way! We could have easily gone through 2 more shanks; whether that would be healthy is a different question. But it was so delicious that none of us wanted to stop.
Let’s backtrack a little, and discuss the inspiration for this meal. I’m a part-time student, so this is my “break” and I’m spending lots of time cooking, reading about cooking, and watching cooking shows. As such, I have been working my way through a couple of masterchef masterclass DVDs. Drooling all the while, of course. In one masterclass, George Calombaris made this delicious-looking recipe – braised lamb shanks with yoghurt and mastic. Mastic is the beaded sap from a tree in Greece. As described during the masterclass, it tastes pine-y, vanilla-y and cinnamon-y… Hang on a second! I can recreate all those flavours with stuff I have on hand! No doubt mastic would be hard to find and expensive. So I figured I would give it a whirl using my pine needles to flavour it (and some cinnamon and vanilla, of course). The result was unbelievably amazing.
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