I build cloud-based systems for startups and enterprises. My background in operations gives me a unique focus on writing observable, reliable software and automating maintenance work.
I love learning and teaching about Amazon Web Services, automation tools such as Ansible, and the serverless ecosystem. I most often write code in Python, TypeScript, and Rust.
B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.
Source: Recipe Tin Eats
Pat lamb shanks dry and season with salt and pepper.
Preheat oven to 350 F.
Heat olive oil in a large dutch oven over high heat. Brown lamb shanks 2 at a time until brown all over, 5 minutes. Drain excess fat if any.
Reduce heat to medium-low, add olive oil. Add diced onion and minced garlic, cook 2 minutes.
Add diced carrot and diced celery. Cook for an additional 5 minutes until the onions are translucent.
Add red wine, chicken stock, crushed tomatoes, tomato paste, thyme and bay leaves. Stir to combine.
Add seared lamb shanks, ensuring they’re mostly submerged.
Bring to simmer. Cover and transfer to oven for 120 minutes.
Uncover and cook for an additional 30 minutes until meat is tender but still holding bone.
Remove lamb and keep warm. Discard bay leaves and thyme.
Strain sauce, pressing to extract liquid from vegetables. Return strained sauce to pot. Reduce if needed until syrupy.
Serve shanks over mashed potato, orzo, or bread topped with sauce and optional thyme garnish.