The following recipe is from the September 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When I think about lamb shanks visions of long-braised, falling off the bone osso bucco immediately...
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If you're celebrating Easter, you've probably already got plans for tomorrow night's supper, but if not, I've found this recipe, adapted from The River Cottage Meat Cookbook by Hugh Fearnley-Whittingstall, ideal for a Sunday afternoon. I'm posting it a little...
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