Don Gray wrote:
> In message Margaret Suran > wrote:
>
>
> Now, on the other hand, lamb shank is a superb meat for slow and easy
> casserole cooking, for it simply falls off the joint. It's one of my
> favourite dishes.
>

I do not like lamb, but I love veal shank. At one time it was one of
the least expensive cuts of the calf, but now it is very expensive,
because Osso Bucco was suddenly served in all the better Italian
restaurants.

I have also tasted pork shank, but roasted in a different way and it
was really delicious. I ate it in a German restaurant and it was one
of its signature dishes and one it ran out of very early.