We love these Throwback Thursday posts, because you can see how far this site has come when you watch some of the older videos. The food tastes great no matter how old the video is, so jump into this one and get ready for your new favorite protein.
Nick whipped up these lamb shanks Italian style, with a dunk in garlic, rosemary and some Chianti. Some simple seasoning, a quick sear on all sides, and then it's into the Chianti/garlic/red onion/rosemary bath for kinda low, kinda slow braising. The goal is fork tender meat that's still got a good hold on that bone.
Nick served up these shanks with some Massie Mayo - back before he even called it that - a spoonful of Paleo Pesto, a little sweet potato puree and some of the pan juice. It's a decadent meal that's worth the wait, so check out the original recipe and tweak it to your liking. Whatever you do, just remember to ...
"Keep it Paleo!"