Kitchen Therapy


Lamb Shank Tagine

lamb shank tagine.jpg

It has been a while since I cooked from David Lebovitz’s My Paris Kitchen. Actually that’s not true! There have been weeks I’ve cooked along with the Cook The Book Fridays group however failed miserably in documenting the efforts. I wrote about our horribly humid weather here in Sydney, our new puppy and just life getting in the way in the Hamantashcen post a few weeks back. I forgot to add in there that we are also building a new home. It’s getting there, very excited to try out my new kitchen…


Back to this Lamb Tagine though, it was amazing!
I was determined to make it and I even checked with the weather app to decide what day would be the coolest. It was of course mid-week and soccer training night. I was ready though! And then I realised this recipe was actually very easy and it was the perfect recipe for a mid week, soccer training day 🙂
I felt pretty accomplished when the kids came home. The house smelled amazing and they had this incredible meal on a day that we usually scape things together in a rush. That was just an additional bonus to this recipe.
All I had to do was prepare the rice.
lamb shanks 4.jpg

It was sweet and rich and the lamb just fell off the bone. It was delicious. The kids loved it! It was a winner in our house. I loved the raisins and apricots in this. And the hit of spice from the cayenne pepper was perfect. Lots of different tastes and textures dancing around in my mouth 🙂
Looking forward to reading what everyone in the Cook the Book Fridays group thought!


Navarin Printanier

This dish was sooo good!
The flavour was deep and satisfying.
The lamb was so tender it just melted in your mouth.
Even my pickiest eater found it delicious and easy to eat.

I followed the recipe closely (mainly because in the chaos of everyday life, I’ve been taking shortcuts lately with less than desirable results! Ugh!)
The only change I made was to use Vegeta vegetable stock instead of the beef stock.
I’m assuming this wouldn’t have changed the taste too drastically.
And with some fresh crusty bread, we couldn’t get enough.

The kids loved it so much I put the leftovers into wraps for their school lunches the next day.
They all said it tasted as good as the night before.
And what an awesome school lunch!

For me, this has been one of the tastiest dishes in Dorie’s Around My French Table cookbook.

I’m keen to see if the rest of the French Fridays with Dorie group loved it as much as I did???