Lamb and mascarpone with honey

Being on vacation, I’m willing to take on cooking projects life typically just doesn’t allow.

As in yesterday’s 8-hour braised lamb shanks. I usually don’t get along with French recipes such as that. Too fussy for Wednesday dinners.

The results were delicious. And my plan was to include a huge bone-on shank for Parker to gnaw on at lunch. I was just curious what he’d do.

Except the meat all fell right off the bone. And onto our plates. By the time dinner was done, practically all that was left were the bones.

So I took the few bites of it that were left and swaddled them in a whole-wheat tortilla with mascarpone and a drizzle of honey. Not sure what he’ll make of that, but it sounded yummy to me. For the rest of the lunch, I use leftover chicken with cheddar and mayo in tortillas, a few slices of salami, as well as the usual fruit and brown rice crackers.

Tonight’s I-have-too-much-time-on-my-hands dinner is pork loin roast with garlic and rosemary. If there is any left, I’ll probably turn that into sandwiches tomorrow.

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3 Responses to “Lamb and mascarpone with honey”

  1. Shalini says:

    The braised lamb shanks sound heavenly. I think the pork loin roast will make delicious sandwiches. We’ve had success making a packed lunch our son will eat (no easy feat) with Laura Calder’s Roast Pork with Quatre Épices.

    • J.M Hirsch says:

      The pork ended up being delicious. I loaded it with rosemary, garlic and black pepper. But I love the recipe you linked to. I just printed it out. Going to make it next week. Thanks!