I wanted to make something a little different for St. Patrick’s Day.
The wealth of Irish pubs in Evanston has sort of ruined me for corned beef and cabbage, at least for a little while. Unfortunately, even on St. Patrick’s Day what is old for me cannot be made new again.
Plus, Whole Foods foiled my attempt to make Irish lamb stew by not having any good stew meat. Bison stew, anyone? Actually, that sounds delicious. Maybe for another day. Instead of stew meat, I picked up a couple lamb shanks and cooked them up with traditional lamb stew ingredients. And mushrooms, celery root, parsnips, and brussel sprouts. Continue reading