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Some recipes are just way too veggieful to ever make it past my husband’s watchful eye and onto his dinner plate. Particularly one like this, where a vegetable is not only the star attraction, but also gets top billing. So, on those nights when I am left to my own devices, I have a dinner like this…
Tomatillos, though technically a fruit, represent everything that terrify my husband about vegetables. First of all, they are green (I believe it was our second date when my husband announced to me “I don’t eat green food”). Secondly, they resemble tomatoes, which due to their unique juicy/firm texture, gross my husband out. Lastly, there is the sticky, papery husk that cover tomatillos in their natural state. I suspect that if my husband were to ever see a tomatillo in it’s natural state, and in our kitchen, he would quickly run to D’Agostino’s for a box of Stouffer’s French Bread Pizza, which is his go-to meal when he suspects I may be trying to feed him something healthy.
I, on the other hand, think tomatillos are delicious, so when I saw Tyler Florence whip up these enchiladas on his “Ultimate” series, I thought they may be the ideal recipe to try them out in.
This is one of my ultimate go-to recipes. Here, you see it pictured when my friend and I made it for New Year’s Eve dinner. Notice the lack of spinach on the front plate… 
This past weekend, it was the recipe I pulled out when my new in-laws came over for dinner. My husband loves this dish, despite the fact that the sauce is chunky with all the aromatic vegetables. The slow-cooking helps, as the vegetables lose any of their naturally crunchy texture that would normally gross him out. I served the shanks and sauce on top of a bed of yukon gold mashed potatoes.
