I have had a lot of fun playing with my camera the past few months, thanks to my main peep, Michi.
Every-so-often I even get a shot (it’s by chance and not skill) that I really like.
Like the next two.
They might be especially liked by me since I was having a really fab Sunday afternoon when I made this dish and ended-up having the whole house smell heavenly for three hours.
Those are my favourite days.
Lemon and Fennel Shortribs.
In my lovely pot I’ve got: 1 cup wine, 1 cup beef broth, 2 lemons (quartered), 1 onion (big chunks), 3 T. fennel seeds and 1 small butternut squash (skin on).
To with four beef short ribs.
Bake for 3 hours at 350 degrees or until the meat literally is falling off the bones.
But what about the leftovers? Those are choice leftovers. I took out the lemons as I thought they would be lemon overload-even for a lemon freak like me.
I decided this would be an amazing soup base. I added 6 medium/small baked potatoes and topped the pot up with water (there’s plenty of flavour in there already). I then whizzed the whole thing with my handblender.
Chopped up one of the short ribs for garnish.
Now that’s a garnish, happy eating 🙂