Lamb shanks for dinner tonight.

I followed something quite close to:

https://www.bigoven.com/recipe/braised-lamb-shank-with-rosemary-and-juniper/1870853

but instead of red wine I used a small amount of vinegar that I largely deglazed off.

I served the shanks with some polenta, made with some chopped spinach and a heap of gruyere stirred through at the end. I then surrounded the polenta with some buttered peas in a ring.

It was quite yummy, with the gravy reduced quite a bit at the end. I am quite liking these sorts of simple braising sauces that end up with a lot of the meat flavour and some aromatics. Then reducing it properly after straining and serving. No massive tomato hit or similar, just a great jus flavour.

Everyone was super happy with the meal I think. G & L both went back for extra polenta and everything got eaten so I am pretty happy.