Braised Lamb Shank with Provencal Spices
Driving through the Provencal countryside in the spring is defined by random “slam-on-the-brakes” encounters. Between arresting seas of red poppies and flocks of sheep and goats in the middle of the road (when you least expect it), the season might be telling you to slow down.
Sheep (and goats) in Provence roam the fields in the early spring and late fall, the summer months the herds are transported to higher, cooler ground for grazing. When you order lamb in Provence you can be sure it is local. David’s dish from Cocoa & Lavender is a delicious combination of tender braised lamb and the wild herbs of Provence.