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Julie Bove[_2_] · **Dinner 8/10/2016**

"Bruce" > wrote in message
T...
> In article >,
> says...
>>
>> 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.
>> ====
>
> "Haricots verts, French for "green beans" is a variety of green beans
> that is longer, thinner, crisper, and more tender than "standard" green
> beans."
>
> https://en.wikipedia.org/wiki/Green_bean

Thank you.