I’ve been taking a 14 week Intro to Culinary Arts class for fun, and it’s been… delicious. So far, I’ve consistently forgotten to bring my camera in to record the finished products every week, but I couldn’t resist snapping a cell-phone shot of the braised lamb shanks we made recently.
Our side dishes that night: Whipped potatoes with rutabaga, and French-style peas.
Other main courses served that night: Vegetarian Chili, Braised Moroccan-Style Chicken, Ragu Blognese, Osso Buco, Choucroute, Duck, Oyster & Artichoke Gumbo, Cioppino.
