Braised Lamb Shanks with Brown Rice-Einkorn Wheat-Barley Pilaf

| 1/21/2016 3:09:00 PM

Braised lamb shanks, pilaf and steamed broccoli

I have to say I tried lamb once as a child. My mother made a roast of some sort and I hated it. It tasted like soap to me. That may have been the only time she made lamb, because I don't remember having it again until 20 years later, when my then-mother-in-law made these lamb shanks for dinner.

I'm not a fussy eater by any means, but I was a little worried after my past experience. Of course I would never let on that I wasn't enjoying the dinner she'd prepared, but I have to say that of all the things I've eaten in my life (and I'm not afraid to try anything), lamb was the one thing I did not like. Not one bit.

Well... obviously I was surprised and delighted with the meal, as I've been making this dish ever since and it always turns out delicious. The only person I've served it to that didn't "like" it refused to taste it, so that doesn't count. :-)

I've heard that sheep/lambs will not eat grains, soy or other "feedlot garbage," only grass, so it would stand that they are all pasture-fed and therefore produce a high quality, highly nutritious meat. All the more reason to love this meal.

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