Just Because

Ben is often more inspired than I to experiment in his cooking which is why yesterday our apartment smelled AMAZING all day and why we were able to enjoy an amazing feast of lamb shank and caramelized shallot mashed potatoes for dinner.

The potatoes were fairly straightforward — although eye balling 2 cups of shallots at Whole Foods proved to be more challenging than expected (we overbought!). The lamb shank recipe originally called for veal shank but, alas, the P Street WF had been bought out and they recommended we try lamb shank, which was excellent.

I haven’t mastered the art of taking pictures while cooking, so, you’ll have to do with links to the original recipes on epicurious:

Lamb Shank: We followed the recipe to the T, with the only exception of substituting the veal shank for lamb shank. Additionally, as suggested by reviewers, we doubled all of the other ingredients except for the lamb shank itself. We let it cook for several hours and were amazed how much the heat (from the red pepper flakes) disappeared though still left a strong flavor.

Mashed Potatoes: So. Good.

Enjoy!