Lamb Shanks

My husband is out of town for the weekend and that usually means I endeavor in cooking something big and elaborate just so I can say I succeeded at doing it.  Today, I made a stop at Whole Foods at an unusual 9:30PM on a Friday night hoping to avoid the Saturday morning crowds.  To my dismay, the parking lot was full, and as I entered through the sliding doors, a woman in yoga pants brusquely walked past.  I noted to myself that I should try to work on my posture.  At the counter, the lamb is sectioned off like it was in pasture, and I noticed that the shanks were a pricey $6.99/lb.  $6.99?  For the toughest cut of meat below the knees of this very agile creature?  And I need four for my braise?  Really?

Never mind.  Just before reaching the cash, I was seduced by the Ylang Ylang shampoo with extra essential oils, and bought a bottle for $6.99.  $6.99?  Is everything at least $6.99 at Whole Foods?

Tomorrow I'm going to try a traditional braise from Alice Waters' cookbook. I've already salted and peppered and slid that whole mess into the fridge.   I've come a long way since I bought that Wusthof spatula.