I was browsing through a cookbook of Turkish cuisine one day and a lamb shank recipe I encountered had me at pomegranate and quince sauce. I had no idea if I would even like lamb shank, but after loving how this turned out, I vowed to convince anyone who would listen (meaning, my husband and in-laws) that maybe we should give up on the Turkey one year? You know, just this once, because variety is the spice of life? I had no such luck, but due to a series of unfortunate events involving my husband, a frisbee, a broken knee, and a man I’d like to throttle, my husband and I had to spend Thanksgiving on our own that year, him on heavy pain medication and me in the kitchen trying to salvage the holiday. That was when the lamb shank and I became fast friends. So, I humbly offer this alternative to the vaunted Thanksgiving centerpiece.

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