Upside-Down Pear

What to do with two smallish lamb shanks and two slightly-aged carrots? Why, make the smallest stew ever — just two servings.

• 2 small lamb shanks, meat cut from the bone & cubed (about 2 handfuls meat)
• 2 carrots, chopped
• 3 shallots, chopped
• 3 cloves garlic, chopped
• 1 cup red wine
• 1 cup water
• extra-virgin olive oil
• 2 bay leaves
• salt, black pepper, and parsley to taste

Sautee the shallots and garlic in the olive oil until translucent. Add the carrots. Add the lamb and brown well all over. Pour in the wine and water, add the bay leaves. Simmer over low heat until most of the liquid is gone and the lamb is tender (about 2-3 hours). Add salt, pepper, & parsley to taste.

Serve over rice or noodles, or with good crusty bread.

In retrospect, I should’ve put the shank bones in to cook, for the gelatin. Next time!