Winter is gone but definitely not forgotten, even with summer peeking around the corner. Especially since Sydney springtime can be notorious for its fickle weather and topsy turvy temperatures. Where we can swelter one day, endure storms the next before ending with a sudden cold snap all in a space of a day or two. Suits me fine though especially when a sunny day suddenly descends into an afternoon rainstorm. Makes for a killer frolicking moment.
Plus it means that I can still enjoy a hearty protein-fueled meal long after winter hangs up its scarf. And this time I was craving lamb shanks big time, braised in copious amounts of sweet alcohol. You can blame this sudden urge on my good friend Lisa, who recently cooked us an amazing lunch where she served veal shanks cooked in PX. I was ecstatic to say the least.
Now I am a meat and potatoes type of girl through and through and braises and stews are my favourite. There’s just something undeniably magical about braised meats especially when it’s comes dressed in a sticky, luminous barbecue-sauce-like glaze and slow cooked until it’s tender. So tender that it sits almost quivering, just barely holding itself intact. And nothing more than a gentle flicker of your fork is needed to tear through its flimsy fibres and break it down into numerous melt-in-your-mouth shards of delicious luscious sweet meat.
Braises are the ultimate in meat erotica.
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Aaaand before you go, there are only a few days left to vote in the Nuffang Asia-Pacific Blog Awards and I would love some Christmas cheer (oh and you can vote every two hours if you REALLY love me hehe). Thanks so much for all your support so far xx