Since Kevin Weeks is one of several Gather denizens and cooking maestros from whom I wish to learn and strive to emulate, I find myself regularly drawn to his articles and blog, Seriously Good. Most recently, his article using a tantalizing recipe Braised Lamb Shanks enticed me.
In fact, I commented on the article thread saying, "Kevin, So simple, so complex and so going on my menu for next week!"
Kevin's simple reply, combining me with Katrina Hall, was, "Katrina & Donna, Let me know how it turns out."
Since I keep my word as much as I possibly can, I made those Braised Lamb Shanks this evening. I did not change anything about the recipe, except that I can't be sure the Zinfandel I used was the same brand that Kevin used and my lamb shanks were imported Australian shanks because I refused to buy BigAg-type shanks and couldn't find anything else locally.
Otherwise, I confidently state that through the magic of the Internet, Kevin Weeks has improved my ability as a cook and taught me some delightful recipes and food medleys.
Tonight's dinner was absolutely and seriously good. Thank you, Kevin.
Which photo is better?
The one first shown reclining on the dish with an ebony coloration
 
 or the second one that shows a little more leg?
 
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Comments: 31
I like the first picture best.
Thank you, Toni.
Janna, ain't that the truth. Kevin's got some good stuff happenin'!
Duckie, I'll see if we can arrange that. Thanks.
Marilee, it was all good.
Because I like them tall, dark and handsome, the first pic is my pick.
There are some great cooks on here at gather with a great sense of imagination when it comes to cooking...I have several people who I like to read as they each have there own unique style on foods cooked... I don't see kevins articles too often but when I do
they are great...
I have to taste lamb once in my life , I have to say it was cooked very good,I have not attemted to cook it myself-Your photo's look really good :)
Thanks so much, and I too like the first photo.
Lamb shanks are not easy to find. Trader Joe's carries Australian rack of lamb but I haven't seen any shanks there. This week I'm looking for very fresh cod or haddock to make Katrina's fish chowder.
I also love all the good recipes on Gather.
You are so right about Kevin's recipes. I've printed several out and cook them regularly. There is a fool-proof quality to his articles that I strive to imitate.
Oh, and thanks, now I want this for dinner.
Dorine, y'know, I like 'em tall, dark and handsome too.
sharon, thank you very much.
elizabeth, good point. Remember when lamb bones used to wear frilly little paper chef hats?
Marianne, thanks, these were delectable! Truly.
jenna, thank you very much. Kevin's recipes are very clear and easy to follow. That's part of what makes a recipe successful. I also trust his choice of ingredients to achieve a pleasing flavor.
Kevin, thanks! I am partial to the first photo as well.
Linda, Katrina is another cook with some wonderful ideas of how to combine flavors. Good luck finding that fish!
Thanks, Richard. One of the things my parents taught me was that I could achieve anything I wanted to do if I knew how to find a good teacher. I've found many over the years and am very grateful for their generosity.
John, those carrots were impeccably flavored and practically melted in my mouth!
Sandy, yep, carrots. See above.
Risa, Thanks. You should try this one. It was really a good hearty meal for a chilly evening.
Tonia, thanks, I always value your photo critique. Ahem, you can do this one! Trust me...I mean Kevin.
Richard, we have to get you back to lamb. Really.
Janna, glad to hear you made the pot roast. Did you use a plastic knife?
I think Richard really does need to get back to lamb somehow too.
Its sounds & looks great!