Braiseworthy

For some reason, this came together perfectly- flavors, textures, and portion sizes were all just right. Crosscut lamb shanks braised with mirepoix and a bit of lemon and wine until they were nice and tender. Parsnip roasted with whole garlic, rosemary, oil, and coriander seeds until crispy/creamy (and so sweet after some frost.) Buckwheat “risotto” simmered with lemon, savory, marjoram, parsley and scallion. I tossed a winter salad of mâche, spinach, and some of the winter lettuces that are still soldiering on. It all worked famously, and we drank a 1999 Prunaio which is still pretty tannic, but with more time could be something special. It’s officially braising season, and this was a nice beginning.