Two of my recent articles were published this week – both on Bordeaux.
This was the version I had at La Tupina’s. Slowly braised, insanely tender, and full of amazing flavors.
The meal has haunted me for three months and I had to try to figure out how to make it on my own.
After several attempts, I figured out the secret to making tender, fall off the bone, mouth watering, and memorable braised lamb. The best part? It doesn’t take seven hours to make!