The good food weekend continues with a recipe from the April/May issue of Fine Cooking Magazine. I love Fine Cooking magazine. I've been subscribing to it for several years now and have rarely had a recipe out of it that I haven't really liked. There are several recipes that I go to over and over again.
The recipe today was lamb shanks en papillotes with leeks, carrots, rosemary and orange. Very tasty. Essentially, the lamb shanks bake for 2 1/2 hours in foil with the veggies and it comes out very delicious. We had smashed potatoes (mashed potatoes with the skins still on) and cookies that I baked this afternoon for dessert. Very lovely.
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