The Farm to Table restaurant concept (which we fully embrace) means you never know what you’re gonna get. The lamb shanks we expected Wednesday arrived with our favorite rancher, Jim Hanna of Mountain Shadow, on Friday. I’m braising them today: sort of a dust-up between osso bucco and Provencal styles, with roasted heirloom tomatoes, preserved lemon and olives, on a nice bed of pan-roasted potatoes and Wildwood Farm sunchokes.
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