Lamb Ice Cream!!

The height of the 12 course tasting menu at Avenues - Lamb Ice Cream, on top of a a blue cheese cheesecake. Bizarrely fabulous. Woke up this AM jonesing for more, but that wasn't going to happen. So instead we decided to do short ribs to riff on the Kobe Beef short ribs they paired up with a squab breast. Just used the pot roast recipe below but with 1/2 cup more wine, left out the mushrooms and subbed in short ribs (about a dozen) for the chuck. Cooked for 3 hours, cooled, ditched the bones, skimmed and trimmed the fat, then back into the broth for another hour at 400. One more skim and trim, and then put the pieces under the broiler for about 8 minutes to crisp up.