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
Â or the second one that shows a little more leg?