Saturday, April 23, 2011

Easter dinner - Braised Lamb Shanks with Swiss Chard

The husband and I decided to try lamb for a change for Easter. I'm not a big fan of the baked ham to begin with and the fact that ham is so high in Sodium really helped us to reach this decision. So we set out to find a good recipe and found this one. I didn't take many pictures along the way so forgive me for showing you just the results.

 The lamb, just out of the oven

Bulgur is done. 



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