This weeks Sunday Supper was a celebration of late winter. We were treated to one of those rare days in March when the sun shines warm and the fresh buds on each tree burst open. On Saturday we were feeling especially inspired so we started throwing ideas around to come up with an extra special Sunday supper.
Saturday’s sunny prelude to spring had us thinking about lamb. Immediately we settled in on lamb shanks. As per usual our guest list had grown to sixteen so this cut of meat was perfect. We hadn’t prepared lamb shanks before, but Peter gave them a traditional braise and they turned out beautiful. I was thrilled to see our uninhibited guest tear into the lamb with enthusiasm. I’ll have to admit a platter of sixteen lamb shanks is not for the faint of heart.
Along with the lamb we had Duchess Potatoes and a Radicchio Salad with a reduced apple cider vinaigrette. This is one of my favorite salads. To make the dressing we boiled down an entire gallon of cider. It gives the dressing deep flavors of caramel and apples.