"Trust in the process because cooking is MAGIC. Never forget that." - Alison Roman 

Trusting yourself and the process is what makes cooking such a beautiful thing.  

Trusting that slowly cooking a tougher cut of meat will turn into something fork tender if you give it the time. (queue the lamb shank recipe below)

Trusting that egg yolks will turn into a silky sauce when you show them a little patience and find the right temperature. (let’s go carbonara) 

Trusting that lime juice will cook fish when you prepare it in the right way (ceviche anyone?)

Most importantly, trusting that even if things don't always work out the way you want, there's always a lesson for next time.

It’s everything. So remember that when you jump in the kitchen.

You always know more than you think you do.

Garlicky Lamb Shanks

This is such an easy dish that takes advantage of slow cooking magic. It’s beautiful because there’s not alot of work to prep them; it’s your oven that does all the work. So you get to curl up with a good book, take a nap, or watch a good movie while your kitchen slowly starts to get perfumed with garlicky goodness! Win-win in my opinion.

A mix of mustard, garlic and rosemary makes the most delicious crust when you crank up the heat for the last bit of cooking. I serve these with my lemony potatoes and steamed asparagus.

Lamb shanks are easy to find frozen in most grocery stores, they’re inexpensive and can be done in so many ways; braised in red wine then served over polenta, middle eastern with cumin, coriander, orange or apricots served over couscous, or smothered in caramelized onions over cheesy mashed potatoes. I could go on forever but you get it. If you’ve never cooked them before, these are the ones to start with - simple ingredients and easy cooking!

• 4 lamb shanks

• 1/4 cup dijon mustard

• 4-5 garlic cloves, minced

• 3 tablespoons  fresh rosemary

• 2 bay leaves

• Kosher salt

Season the lamb shanks liberally with kosher salt. Cover and refrigerate for 2 hours or overnight. Remove from the fridge about 45 minutes before you're ready to cook them.

Preheat the over to 325*

Mix together the dijon, garlic, rosemary and season with salt and pepper. Rub the mixture all over the lamb shanks, making sure they're all evenly coated. Place the shanks in a roasting pan, add the bay leaves then cover tightly with foil.

Bake the lamb for about 1 1/2 hours or until the meat is tender. You should be able to pull it off the bone with a fork. Remove the foil and turn the heat up to 425* and bake for another 10-15 minutes or until the lamb is beautifully browned.  

Want more with me? 

Ready for learning how find your creativity in the kitchen? Come on into Back To Basics 

The Communal Table. Get in so we can get those creative juices flowing together!

Sourdough 101 - master the magic of sourdough bread :) 

Happy Cooking :) 

love,

Krista  

Nourished & Whole
Eat well. Live well. Cook often.
www.nourishedandwhole.com