On Wednesday, August 10, 2016 at 6:41:11 PM UTC-6, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> > Braised lamb shanks. I salted & peppered the shanks and browned them in a
> > very little corn oil. Sprinkled with dried rosemary. Deglazed the pan
> > with a splash of dry red wine, then added a little water, minced onion and
> > garlic. Covered and brought to a simmer. It will take a couple of hours
> > to cook until fork tender. I've got green vegetables galore; I can't
> > decide between brussels sprouts, zucchini, broccoli or spinach. I haven't
> > decided whether or not I want some sort of starch with it. Maybe some egg
> > noodles. Not essential.
>
> I haven't cooked yet but it will be hamburger gravy over mashed potatoes
> with plenty of onions in the gravy. Haricot Verts on the side.

I still don't know why you keep calling green beans "Haricot Verts"...all that means is green beans in FRENCH.
However, if it makes you happy then continue doing so.
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