"Doris Night" > wrote in message
news
> On Sun, 9 Jul 2017 17:35:07 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Dave Smith" > wrote in message
...
>>> On 2017-07-09 4:59 PM, Ed Pawlowski wrote:
>>>> On 7/9/2017 4:13 PM, dsi1 wrote:
>>>
>>>> Sure, that would be sauteed onions. Very good, I make the often.
>>>> Other
>>>> times I make them caramelized depending on what I want as the end
>>>> result.
>>>> They are two different things, both good.
>>>
>>> I rarely caramelize onions. I don't have the patience for it. One of the
>>> few things I do it for is one of my signature dishes on the RFC site,
>>> braised lamp shanks with caramelized onions. The shanks are braised with
>>> carrots, zucchini and chick peas and served with a topping of onions
>>> that
>>> have been caramelized with a variety of spices.
>>
>>Lamp shanks! Dear gawd. You'd need teeth of steel to eat those things.
>>Please don't invite me to dinner. I'll have to decline.
>
> Apparently the lamb shanks you have eaten in the past haven't been
> cooked for long enough. If you braise the lamb shanks in liquid for
> the appropriate amound of time, they are fall-apart tender. The
> texture is similar to pulled pork.
>
> We love lamb shanks braised in either beer or red wine, with lots of
> carrots, onions, and celery. I serve it with polenta.

I've never cooked lamb, shanks or not. I'm not a big meat eater and would
never eat lamb. Would never eat pulled pork either. Only pork that I eat is
bacon.

Dave said that he cooked lamp shanks. I wouldn't eat those either.