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Written by Judy Eichner
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The region of France known as Provence is a former province in SE France bordering the Mediterranean Sea. It is diverse and beautiful, full of French culture – some of it very old and some quite modern.
When my husband and I, and two of our friends were there, we took a side trip to St. Paul de Vence which boasts Martisse’s masterful chapel. Many years ago, this region was part of Italy, and its architecture and flora closely resembles many parts of Italy.
Architect Jose Luis Sert designed the Fondation Maeght museum. The surrounding park is considered by many to be a work of art itself. The lawns have sculptures expertly placed among the fountains, pools, trees and shrubs. The museum’s collection has considerable works of art by Calder, Miro, Kandinsky, Chagall, Giacometti, Braque and many others. The exhibits are changed frequently providing a panoply of art treasures.
While in St. Paul de Vence, we happened upon a small restaurant/café where the “Special of the Day” was braised lamb shanks. A similar and delicious recipe follows:
BRAISED LAMB SHANKS
6 lamb shanks
flour for dredging
salt and freshly ground pepper
½ teaspoon oregano
1/3 cup salad oil
¾ cup chopped onion
¾ chopped celery
¾ chopped carrots
1 clove garlic
pinch of thyme
¾ cup dry red wine
3/4 cup beef bouillon
1. Preheat oven to 350 degrees
2. Wipe the lamb shanks well with a damp cloth. Combine flour, salt, pepper and oregano and dredge the lamb shanks with the seasoned flour. Brown in the oil and transfer to a large earthenware casserole or Dutch oven. Add the vegetables, garlic and thyme to the skillet and cook, stirring five minutes.
3. Pour the vegetables over the lamb and add the liquids. Cover and bake one and ½ hours, or until the meat is tender. Thicken the gravy with a little flour mixed with cold water.
BON APPETIT!
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