Everything Old Is New Again: Braised Lamb Shank Pappardelle

Most of my posts offer some sort of instructions for how to make a dish. Not this one. This one is all about how you can't quite make this dish, and neither can I again, probably. This is all about the leftovers, the creative combination thereof, and the delicious that can arise.

Braised lamb shank and meatball pappardelle.

Spruce Gin Collins

I generally prefer to drink gin in the summer, when the combination of of complex herbal notes and the bitter twang of tonic make a perfect counterpoint to sun and heat. A tall glass with a wedge of lime is all I long for when the days are warm.