On 2016-11-28 2:14 PM, sf wrote:
> On Mon, 28 Nov 2016 10:00:22 -0500, Dave Smith
> > wrote:
>
>> On 2016-11-28 8:48 AM, Jebus wrote:
>>> ********. Just buy more beer.
>>>
>>
>> Lamb shanks are very nice braising in a dark beer.
>
> I need to find a recipe for that, I might like it. Love lamb shanks
> and have no distinct preference for cooking method - yet. Still
> pursuing the illusive Armenian recipe that introduced me to them
> (labeled "baby leg of lamb") at the long gone Omar Kayam restaurant
> downtown.
>
>


I had a great lamb shank recipe on the signature dish page on the RFC
page. It is braised shanks with carmelized onion. I have only fed it
to people who I know like lamb and they all loved it



http://www.recfoodcooking.org/sigs/D...%20Onions.html


I managed to deconstruct the braised lamb shanks that we get from a
local restaurant. I was going to write out what I remembered doing but
opted to Google "lamb shanks braised in beer" and got this one, which
turns out to be just about exactly what we did. It is a lot easier than
the other one:

http://allrecipes.com/recipe/158799/...d-lamb-shanks/