Braised lamb shanks (rubbed with sea salt, coarse ground black pepper, & rosemary, browned in olive oil, removed, then a mirepoix of onions, celery, garlic, carrots, red bell pepper, reduced Merlot, a little stock, then thickened with roux, covered and baked for 2 hours @ 300F) , orzo and fresh sugar snap peas. A small salad of baby spinach and sliced avocado with a lime/green chile vinaigrette. Sliced peaches which have sat with a bit of brandy, powdered sugar and a little lemon juice for a few hours, topped with creme fraiche, accompanied by a crisp lemon wafer.

Choice of homemade Sangria (pretty dry) or a dry French Rose'.

Thursday evening is a traditional "cooking" evening for us.