I thought I’d put this up, since all my plated photos from the original were blurry. Here’s the second tour of my Braised Lamb Shanks (click on photo to enlarge).
It’s garnished with Italian parsley from the mini herb garden my wife set up this weekend. We only had about a cup of the cauliflower & goat cheese puree, so, I coarsely chopped three un-peeled carrots, boiled them until tender, then combined them with the heated cauliflower and a bit more butter and cream in the food processor.
If you don’t have a good food processor, I highly recommend it. It is quite fun exploring the world of vegetable purees, and what I’m learning is that potato is the puree of choice for no other reason than agriculture tends toward fewer crops, grown in enormous quantity. It also makes vegetables far more palatable to me, particularly with the huge amount of fats I always include.