Day 2...Still snowing...Lamb Shank Ragu' on Cheese Grits

Day 2 and I needed to use up some of the lamb in the freezer.  Opted for this new recipe from Gourmet October 2009 issue.  As usual, there are about 25 ingredients involved!  WHY do I do this to myself?  Fortunately, I had everything I needed....with one exception...BOURBON!  SOMEONE had used up the last drop in the house.  Lucky for us, our neighbors spotted us or else Mr. Reyer would not have gotten this delectable dinner.  That will teach him!!!

So the ingredients are making the house smell awesome while it simmers for three hours on the stove.  The bourbon, honey and garlic in combination with all the chopped vegetables and the tomatoes make for a beautiful bouquet for the nose.  The lamb nestled in the midst of all that yummy goodness is simmering and just soaking up all those yummy flavors. At the end of the day this was an absolutely delicious pairing of cheese grits (a Southern thing) with lamb simmered in a delectable Bourbon sauce.  The two different tastes were awesome together.  This is the kind of recipe you usually only get when you eat out at a really nice restaurant where the chef spends all day nursing his dish.  Thank you, Gourmet!  We loved it!!!