Yummilicious red wine braised lamb shank with potato gnocchi. A triumph!
I chopped and sautéed an onion, a carrot, three sticks of celery, a clove of garlic in extra virgin olive oil while browning two lamb shanks sprinkled with sea salt. After a few minutes, I covered the shanks with half water and half red wine and added three teaspoons of tomato paste. Cooked for a couple of hours at low heat till all the liquid evaporated. Processed the veggie with the juices left in the pan and used it to dress some boiled gnocchi. Some parmesan completed the job.
The little ones discussed whether we should eat meat on the bone or off the bone. Two of them agreed that the meat tastes better when they eat it from the bone, and two preferred to eat the meat off the bone using a fork and a knife. What would your take be?
Love to all 🖖❤️
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Gartenpoet
Mariann Sebok
Kalvin Carefour Johnny
Hanna
Nonno Giorgio
Satori ❄️ 
Dr. Figuring-things-aut