Improvement

I really need to do better with this whole blogging thing. I love to blog but I just don't seem to do it enough. I would like to get into the habit of blogging daily, or at least every other day, not every week. Yanno things happen and I think Oh I will have to blog about that and then time passes and I remember I was going to blog and by that time it doesn't seem to fit in anymore. So that is my goal so watch out blogging world. I'm pretty excited because my son Jack and his friend Casey are coming to visit me this weekend. It's his 24th birthday. I finally get to meet Casey the girl who is always there for my son. I can't wait to hug her and thank her for taking care of him in my place. She has an adorable 2 year old named Maddison. Adorable right? So anyhow they are coming to visit me (Not Maddison). I will get to meet Maddison when I visit Pa. this spring/summer. I was trying to think of some meals to fix while they are here and while looking through my recipes I found this one and it is perfect. But I think I will make dumplings instead of mashed potatoes. I'll let ya know how it turns out.

Rosemary Braised Lamb Shanks

"Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait."

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INGREDIENTS (Nutrition)

• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into 1/4 inch rounds
• 10 cloves garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

Directions:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

So? what do you think? Sound good? It's making me hungry as hell. lol OK well I'm off to see if I have all the ingredients and if not off to the grocery store. Maybe I will be back later, or maybe I will just take a nap. LOL It looked so good I decided to make it tomorrow instead of when my son visits. I'm sure I will think of something for his visit.