Eastside Road, Healdsburg, February 15, 2009
WE FINISHED THE LAMB SHANKS tonight. We'd cooked them a bit longer yesterday than usual, so today they were even darker and more intense. Not burned, not at all: but crisp, crunch, substantial. The gravy was that much more intense, too, and went beautifully with a baked potato. Green salad, of course.
Cheap Pinot grigio