When I got back to Istanbul, I wanted to eat some lamb because I, who was indulging in duck meat, I’d forgotten to eat lamb while in France. So I made lamb shanks as the taste of beef bourguignon, which I’d pulled off not long ago, was still lingering in my palate. Well, it just happened to be another dish that I had to brag about. Maybe I’m born a slow cook. I mean literally I can’t cook fast, and if I have to rush, I panick and freeze to the spot. That’s why I’m still a home cook, not a chef. But this might change after the dinner I had with a woman, who came to my dinner last Saturday. This lamb shanks I made by incorporating a beef bourguigon recipe into traditional lamb shanks was the best I’d made and tasted. The fall-off-bone tenderness is just a beginning and the rich flavours and aromas were just incredible. I didn’t even need a fork to eat. The main concept of my blog, which seems …