"The Most Delicious Thing I Remember Eating"

My Christmas gift from my brother this year was a one year subscription to Bon Appetit. I have never really delved into this magazine. But after the first issue, I am now hooked.

Tonight's meal from Bon Appetit February 2011 issue - Braised Lamb Shanks with Swiss Chard - turned out amazing.

Much to the success of the meal were the shanks themselves, bought fresh from my preferred butcher:

Windsor Quality Meats

4110 Main Street

Vancouver, BC

604-872-5635

Shanks were dipped in flour seasoned with cinnamon and cardamon before they were browned in olive oil. They were then braised in a tomato broth with the exotic flavours of cinnamon, cardamon, saffron, cloves and raisins for two and a half hours. The Swiss Chard was added to the broth at the end and cooked with the shanks for 20 minutes. 

Perfectly cooked, perfectly lean and perfectly flavoured. The jus was delicious and included just the right amount of raisins that you did not really taste them, but every now and then a mysterious raisin popped up.

This recipe is definitely a repeat. If you write me to eshmun@shaw.ca asking nicely for it AND promise to write a blog posting of your experience cooking it, I will send it to you.