Age: 43.

Residence: Mount Pleasant.

Occupation: Financial adviser with UBS.

Family: Wife, daughter, son, two cats, one dog and a partridge in a pear tree!

Q: You're a stockbroker by day, home chef by night. Considering your personality traits, which ones apply to both jobs and in what way?

A: I have a tendency to be analytical, which is of great benefit when seeking investments or investigating a recipe. When I find something I like, I don't just take what I see at face value. I like to find out about the background, evolution, etc.

Q: What exactly piqued your interest in cooking?

A: I have always had it really. I enjoy preparing a meal; the actual process is different than what I do during the day. It allows me to concentrate on something that I am in complete control of.

Q: Your wife says you learned a lot from TV chefs. Which ones and what did you like about them?

A: What I liked was their organization — everything was logically presented, explained and prepared. Seeing cooking demonstrated this way made it easy for me to dive in. By breaking down the process into a series of steps, it became easier for a novice to grasp fundamentals and actually accomplish something. This is going back before we had a celebrity culture around chefs. Ones I liked were John Folse, Nathalie Dupree, Julia Child.

Q: Your wife also says you're very selective about your ingredients. What does she mean?

A: My family and I have learned that you can taste quality differences in food. For example if a recipe calls for parmesan cheese, the flavor difference is apparent if you substitute domestic for Parmigiano-Reggiano. To me, cooking is about balance, and on a scientific level, it is somewhat like a chemical equation. Through experimentation you find out that different varieties of the same raw ingredient each have unique characteristics that subtly affect the final dish.

Q: Some of your signature dishes are ...

A: Hard to say, really. Ones that I like are Chicken Piccata, Shrimp and Fettuccine With Creamy Pesto, Tomato Pie.

Q: You keep working with a recipe until you have perfected it. What was the most challenging one of all?

A: Well, I am working on Pad Thai currently, which has proven to be very challenging because there are so many regional variations in the recipes.

A favorite recipe:

"Wonderful with a nice bottle of Cabernet or Pinot Noir," Lipman says.

Braised Lamb Shanks With Yukon Gold Potatoes

For lamb shanks:

6 lamb shanks, 1 pound each

Flour for dredging

4 tablespoons olive oil, divided use

3 ribs celery, diced

3 carrots, peeled and diced

2 large or 3 small yellow onions, peeled and coarsely chopped

2 leeks, white part only, diced

2 tablespoons minced garlic

1 bottle red wine, such as Cabernet

1 (28-ounce) can chopped tomatoes with juice

12 ounces low-fat chicken stock

12 ounces low-fat beef stock

2 tablespoons minced fresh rosemary

2 tablespoons minced fresh thyme

2 tablespoons chopped fresh marjoram

1 tablespoon chopped fresh sage

1 tablespoon salt

2 tablespoons cracked black pepper

For garnish: 1 teaspoon each: minced fresh thyme, minced fresh rosemary, minced fresh chives, minced fresh oregano, grated lemon peel; combine and set aside

Preheat oven to 350 degrees.

Trim fat and membrane from the lamb shanks; wash and pat dry. Dredge in flour.

In a 6-quart or larger Dutch oven or covered stock pot, heat 2 tablespoons olive oil to hot but not smoking. Working in batches, add dredged shanks; they should sizzle when added to the oil. Brown on all sides, 6 to 8 minutes for each batch. Remove and set aside. Add 1 tablespoon olive oil to pan before each successive batch of shanks to be browned.

After browning, add celery, carrots, onions, leeks and garlic and saute for 8 to 10 minutes.

Turn heat to high and add wine. Scrape bottom of pan to deglaze, then add tomatoes, stocks, herbs, salt and pepper, and bring to a boil.

Remove from top of stove.

Add browned shanks to pot. Shanks should be submerged in liquid. Cover pot and put into preheated oven.

Check after 1 hour and add more stock to cover shanks if needed.

Braise until meat is falling off of the bone, about 2 1/2 to 3 hours.

After meat is cooked, take out of pot, set aside and cover.

Put pot on top of stove, heat on high and boil rapidly until liquid is reduced by a third. Remove from heat, allow to cool slightly, then add shanks back to pot and hold until ready to serve.

Yukon Gold Mashed Potatoes.

5 pounds Yukon Gold potatoes, unpeeled and quartered

1 stick butter

4 ounces sour cream

Salt and pepper to taste

Boil potatoes until fork tender. Drain, then immediately add butter, sour cream, salt and pepper. Using a hand mixer, mash to desired consistency.

Variations: Omit butter and add 1/4 cup good olive oil, 1 tablespoon minced garlic and 2 teaspoons minced fresh rosemary before mashing. Chop 2 leeks in 1/2-inch pieces, white part only, and add.

To serve: Mashed potatoes on one side of the plate, shank on the other side. Ladle braising liquid over and around shank. Garnish with chopped herbs/lemon peel mixture.