Smaller than usual gathering this week with one family away.
Braised lamb shank with cardamon and orange
Carrots and fennel with warm spices
8 gathered for dinner this week (7 adults; 1 kids).
The recipe I used for the lamb called for a 2 hour cooking time. Sadly that wasn’t sufficient to get the meat to pull apart tender. I used the pressure cooker with 2 shanks at a time (with about a cup of the braising liquid); 15 minutes under pressure seemed to complete the task. I may try to make a smaller version of the recipe with just the pressure cooker. We like the flavors a lot.
Ted made the risotto, he with the patience to stir and stir and stir. He also made the focaccia, a no-kneed variety that rose very high in the oven. Very tasty.
I made the lemon squares using a couple of different recipes as guides. The base to filling ratio was a bit off however they tasted great.