Dave Smith > wrote in news:49637012
:

> Lynn from Fargo wrote:
>
>> My MIL used to braise Lamb Shanks with celery and onions and a little
>> curry. Then she added fluffy baking powder dumplins (the Bisquick
>> package recipe with some yellow raisins stirred into the dough. It
>> was to die for. I can't get good lamb shanks.
>
> It's an odd thing about lamb shanks around here. Lamb used to be hard to
> come by and we used to have to go to one particular Scottish butcher
> shop to buy it, and it was very expensive. Then the local grocery stores
> stores started carrying it all the time. Sometimes there are no lamb
> shanks at all. Sometimes there are shanks, but they are expensive. Once
> in a while I come across them at a very attractive price and whenever I
> find them I stock up on them.
>



I buy lamb shanks for my dog. Freeze them up, and she has a tasty plaything
for an hour or so.

And lamb 'flaps'. And hearts. She *loves* beef or lamb hearts!!


--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,