Wedges of this Spanish tortilla—you know, an omelet of sorts riddled with potatoes and, in this instance, chorizo—work swell at brunch, lunch, and even supper.
- Quick Glance
- 35 M
- 35 M
- 3
About Jon Shook | Vinny Dotolo
Jon Shook and Vinny Dotolo are the chefs and restaurateurs behind Animal, Son of a Gun, Trois Mec, and Petit Trois in Los Angeles. They’ve received six James Beard nominations, as well as Food & Wine’s Best New Chef award in 2009. They’re the authors of Two Dudes, One Pan.
Slow-Cooked Lamb Shanks in Pinot Noir
Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.
- Quick Glance
- 40 M
- 3 H, 40 M
- 14