It really was. And now I’m craving more lamb!
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opa!
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I saw that recipe somewhere recently (a magazine?) and wanted to make it.
However, I’m off wheat now (not celiac but low fermentable carb) and will look for a substitute made with rice or something I can have, dammit.
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It’s from a recent Cook’s Illustrated - and really good and quite easy to make
Perhaps that would help
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My Greek Easter saw a lamb shank braised in tomato and red wine. In the pan:
Plated, over orzo cooked in the braising liquid, with grated romano.
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Another pizza Margherita. Are you bored yet . Lol .
The third cook on the new oven . I slightly under cooked it. I tossed some Agostino Recca anchovies on it .
. Still soft and crunchy. 63 % hydration. 48 hour fermentation in the fridge.
And for the rest of the week . Sautéed bacon not browned. Yellow onion cut into big pieces cooked in that bacon fat . Meanwhile parboiling a whole peeled russet al dente . Then cut into large pieces .
Put into a casserole dish mixed with a large handful of cut green cabbage. Olive oil and dijon mustard added . Cover with foil and cook at 400 degrees for about a hour . Have with your favorite protein .Cheers
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That’s a beautiful hunka meat. Kinda like a deconstructed yuvetsi?
Sorry I couldn’t get it restored. Glad you had it saved from elsewhere!
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Wowza!
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Last night was quickie chicken potstickers and broccolini with ginger, garlic, and sesame flashed with hot oil and dressed with diluted soy sauce. So good! I had mine with leftover sushi rice and just a couple dumplings.
Cookies and cream ice cream for dessert.
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Fast Tract diet? Or maybe SCD.
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Oh, be still my heart. 100% #would 
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It’s exactly a deconstructed yuvetsi!
The meat was a little tough, though. Either because it was overcooked, or because it was “grass fed”.
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Oh, that’s a shame. My PIC makes yuvetsi a few times every winter, and braises the shanks low and slow. We get a 1/2 lamb every fall - pretty sure it’s pasture-raised.
This was braised at 275F for three hours. I’ve never seen this before with lamb shanks. They’ve always come out fork-tender.
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Hmm. Maybe it’s the lamb. I just checked and we do 4-5 hrs at 375F in a DO.
In any event, yours looks polí oraya, and makes me crave Greek food something fierce. Thank goodness we’re in Berlin 
Oh thank you!!
FODMAP is another name, sorta.
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Drool…
