Lamb Shanks Etc.
This braising and stewing cooking class at Bristol’s Persimmon sounds like just the ticket for the freezing weather. I’ve always wanted to cook lamb shanks, but never summoned the courage. A cooking class next Sunday, with wine included, could be the perfect intro.
The details, from an email the restaurant puts put:
Braising + Stewing
Just in time for those teeth-chattering temps and wicked wind chills comes a class dedicated to the comforting culinary arts of braising and stewing. Mark your calendars for Sunday December 13, and three hours focused on all kinds of rib-sticking goodness. The session will cover hearty, cold weather favorites like lamb shank (with potato gnocchi), beef stew and duck confit. As always, there will be wine and snacks and plenty of time to ask all those burning braising questions. Sign up soon — space is limited and the cost is $60 per person. Class runs 11 a.m. to 2 p.m. Please call 401.254.7474 to reserve your spot.