Roasted Goodness

Everything easy and roasted tonight. Ends up as shin bone with horseradish-yogurt sauce accompanied by basil-smothered roast potatoes, carrots, and garlic.

Instructions: Preheat the egg to about 500F. Turn down to 325 - 350F and start the veggies (equal parts carrot and potato, 1 head of garlic skinned plus 2 oz basil leaves + seasoning and salt and pepper to taste; generously dotted with butter or ghee and wrapped in foil). After about 20 min put on the meat (mine was a piece of shinbone with meat approx. 1-1/4 lb total weight). Cook 12 min one side; flip and cook 12 min the other side (or as you like it).

For the sauce, mix 1/4 c each of fresh grated horseradish (mine was mixed with grated beet, adding the color), plus 1T Kikkoman, plus 1T Lane's cinnamon-tomato sauce.

Eating Notes: This cut is very good, but has a lot of tendon and whatnot. It also has marrow, which, as has been previously noted, is the tithe to the cook. So plan accordingly. A generous 1" cut of about 1.3 pounds including the bone served the two of us comfortably.

Also, Lane's ketchup has now evolved to a point at which there is a hugely strong attack of cinnamon followed by a hint of tomato. It would be challenging on its own. In this case, the tomato tempered the horseradish, and the cinnamon added a sweet bite that worked well in combination.