Dave invited a colleague over for dinner one-night last week. The only inspiration I needed while deciding what to serve was the newfound knowledge that our guest was of Spanish ancestry. Perfect, I love Spanish cuisine!

For the “1 pound meaty lamb bones” needed in the sauce, I purchased a small lamb shank that was just under 2 pounds. I trimmed off the meat, which weighed in at 12 ounces, and was left with the perfect bones.  The bonus was the trimmed meat, which was later used for a little lamb cassoulet for 2.

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