Lemony braised lamb shanks and spring root vegetable stew with fresh dill
Ragout and stew
I interpreted the Spring in this contest literally: pull back from the weighty fare I've grown fond of over the last few months and bring the emerging vibrancy of this season front and center. Not so hard to do in California where it's impossible to keep Mother Nature from surfacing pretty dramatically overnight (where DID those weeds come from? Not there yesterday!). Inspired by my herb garden, the local coop and Deborah Madison's view of vegetables, I married some favorite things together. I love the melting mouthfeel and texture of meat from the shank of various animals, here it's lamb, served off the bone, all fat skimmed away. Brighten that up with hues of spring from the young vegies heightened with lemon and aromatic dill and this stew sings spring. And it might surprise you that it can work with white wine!
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