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Thread: Lamb shanks

  1. #1
    Farm1 Guest

    Default Lamb shanks

    I tried a new recipe for lamb shanks the other day and it was worth
    repeating.

    3 or 4 lamb shanks
    2 rashers bacon chopped
    2 Level Tblspns flour
    1 and a half C water
    1 Tblspn Worcestershire sauce
    1 level tspn dry mustard pdr
    1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
    Tblspns of Tom paste)
    1 level Tblspn brown sugar
    half a C white vinegar
    1 sliced onion
    1 level tspn salt
    Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
    Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
    flour and pour over shanks. Cover and cook in moderate oven until tender,
    approx 2 hours.

    The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
    next day.




  2. #2
    sf Guest

    Default Re: Lamb shanks

    On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    wrote:

    > I tried a new recipe for lamb shanks the other day and it was worth
    > repeating.
    >
    > 3 or 4 lamb shanks
    > 2 rashers bacon chopped
    > 2 Level Tblspns flour
    > 1 and a half C water
    > 1 Tblspn Worcestershire sauce
    > 1 level tspn dry mustard pdr
    > 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple of
    > Tblspns of Tom paste)
    > 1 level Tblspn brown sugar
    > half a C white vinegar
    > 1 sliced onion
    > 1 level tspn salt
    > Fry chopped bacon and shanks rolled in flour. Drain and place in casserole.
    > Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
    > flour and pour over shanks. Cover and cook in moderate oven until tender,
    > approx 2 hours.
    >
    > The remaining 'sauce' was thinned down with water and eaten as a 'soup' the
    > next day.
    >
    >

    That looks delicious! I'm still chasing the flavor of the "Baby Leg
    of Lamb" I used to order at a long gone Armenian restaurant. The next
    time I make lamb shanks, I'll try cooking them with some red wine.

    --
    Food is an important part of a balanced diet.

  3. #3
    Janet Bostwick Guest

    Default Re: Lamb shanks

    On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    wrote:

    >I tried a new recipe for lamb shanks the other day and it was worth
    >repeating.

    snip
    I'm so glad you mentioned lamb parts. You caused me to clean out the
    freezer on top of the fridge to find the package of lamb neck bones I
    had in there somewhere. You know how the fridge/freezer can get out of
    control during the holiday season. I'd forgotten that I had them. I
    use them to make a sort of stew that is just for me.
    Janet US

  4. #4
    Ross@home Guest

    Default Re: Lamb shanks

    On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    wrote:

    >I tried a new recipe for lamb shanks the other day and it was worth
    >repeating.


    We raised sheep for many years and loved lamb cooked many ways. It's
    just too bad that there's only two shanks per lamb or we'd have had
    them more often (couldn't afford to butcher 3 lambs at the same time
    just so we could have half a dozen shanks).
    Time consuming, but this is a great recipe for lamb shanks:
    http://www.epicurious.com/recipes/fo...-Shanks-105869

    Ross.

  5. #5
    jmcquown Guest

    Default Re: Lamb shanks

    On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    > On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    > wrote:
    >
    >> I tried a new recipe for lamb shanks the other day and it was worth
    >> repeating.

    > snip
    > I'm so glad you mentioned lamb parts. You caused me to clean out the
    > freezer on top of the fridge to find the package of lamb neck bones I
    > had in there somewhere. You know how the fridge/freezer can get out of
    > control during the holiday season. I'd forgotten that I had them. I
    > use them to make a sort of stew that is just for me.
    > Janet US
    >

    I don't have the freezer out of hand thing. But all this soup and stew
    and lamb shanks talk makes me want to look for oxtails. I love oxtail
    soup

    Jill

  6. #6
    Janet Bostwick Guest

    Default Re: Lamb shanks

    On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown <[email protected]>
    wrote:

    >On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    >> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    >> wrote:
    >>
    >>> I tried a new recipe for lamb shanks the other day and it was worth
    >>> repeating.

    >> snip
    >> I'm so glad you mentioned lamb parts. You caused me to clean out the
    >> freezer on top of the fridge to find the package of lamb neck bones I
    >> had in there somewhere. You know how the fridge/freezer can get out of
    >> control during the holiday season. I'd forgotten that I had them. I
    >> use them to make a sort of stew that is just for me.
    >> Janet US
    >>

    >I don't have the freezer out of hand thing. But all this soup and stew
    >and lamb shanks talk makes me want to look for oxtails. I love oxtail
    >soup
    >
    >Jill

    me too. I'd love to know what they cost where you are. The last
    decent ones I was able to get was a restaurant pack that I got at Cash
    and Carry. Really nice meaty ones. Pretty expensive here.
    Janet US

  7. #7
    [email protected] Guest

    Default Re: Lamb shanks

    On Sun, 20 Jan 2013 17:15:43 -0700, Janet Bostwick
    <[email protected]> wrote:

    >On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown <[email protected]>
    >wrote:
    >
    >>On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    >>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    >>> wrote:
    >>>
    >>>> I tried a new recipe for lamb shanks the other day and it was worth
    >>>> repeating.
    >>> snip
    >>> I'm so glad you mentioned lamb parts. You caused me to clean out the
    >>> freezer on top of the fridge to find the package of lamb neck bones I
    >>> had in there somewhere. You know how the fridge/freezer can get out of
    >>> control during the holiday season. I'd forgotten that I had them. I
    >>> use them to make a sort of stew that is just for me.
    >>> Janet US
    >>>

    >>I don't have the freezer out of hand thing. But all this soup and stew
    >>and lamb shanks talk makes me want to look for oxtails. I love oxtail
    >>soup
    >>
    >>Jill

    >me too. I'd love to know what they cost where you are. The last
    >decent ones I was able to get was a restaurant pack that I got at Cash
    >and Carry. Really nice meaty ones. Pretty expensive here.
    >Janet US


    I cooked some yesterday, five of the larger sections $12. Not that
    many years ago people didn't care for them and they were sold
    very cheaply, not so anymore. Then again, marrow bones you just asked
    the butcher and he gave them to you for soup making, now they are $2/3
    a pair. I'm in eastern Canada.

  8. #8
    Farm1 Guest

    Default Re: Lamb shanks

    "sf" <[email protected]> wrote in message
    > On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    > wrote:
    >
    >> I tried a new recipe for lamb shanks the other day and it was worth
    >> repeating.
    >>
    >> 3 or 4 lamb shanks
    >> 2 rashers bacon chopped
    >> 2 Level Tblspns flour
    >> 1 and a half C water
    >> 1 Tblspn Worcestershire sauce
    >> 1 level tspn dry mustard pdr
    >> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
    >> of
    >> Tblspns of Tom paste)
    >> 1 level Tblspn brown sugar
    >> half a C white vinegar
    >> 1 sliced onion
    >> 1 level tspn salt
    >> Fry chopped bacon and shanks rolled in flour. Drain and place in
    >> casserole.
    >> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
    >> flour and pour over shanks. Cover and cook in moderate oven until
    >> tender,
    >> approx 2 hours.
    >>
    >> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
    >> the
    >> next day.
    >>
    >>

    > That looks delicious!


    It was and I was rather surprised by how good it was. I've treid lots of
    other shank recipes but have alwyays gone back to the usual way I cook them
    which is in a mix of soy sauce, maple syprup and beef stock. The new recipe
    is a keeper.

    I'm still chasing the flavor of the "Baby Leg
    > of Lamb" I used to order at a long gone Armenian restaurant. The next
    > time I make lamb shanks, I'll try cooking them with some red wine.


    The would have an affinity with red wine. did the Armenian Baby leg of lamb
    (even the name of which sounds good) use red wine?



  9. #9
    Farm1 Guest

    Default Re: Lamb shanks

    "Janet Bostwick" <[email protected]> wrote in message
    > On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    > wrote:
    >
    >>I tried a new recipe for lamb shanks the other day and it was worth
    >>repeating.

    > snip
    > I'm so glad you mentioned lamb parts. You caused me to clean out the
    > freezer on top of the fridge to find the package of lamb neck bones I
    > had in there somewhere. You know how the fridge/freezer can get out of
    > control during the holiday season. I'd forgotten that I had them. I
    > use them to make a sort of stew that is just for me.


    Do the neck bones have enough meat on them to make an Irish Stew? I love a
    good Irish stew made with lamb neck chops but it's at it's best when it's 3
    days old.



  10. #10
    Farm1 Guest

    Default Re: Lamb shanks

    <Ross@home> wrote in message
    news:[email protected]..
    > On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    > wrote:
    >
    >>I tried a new recipe for lamb shanks the other day and it was worth
    >>repeating.

    >
    > We raised sheep for many years and loved lamb cooked many ways. It's
    > just too bad that there's only two shanks per lamb or we'd have had
    > them more often (couldn't afford to butcher 3 lambs at the same time
    > just so we could have half a dozen shanks).
    > Time consuming, but this is a great recipe for lamb shanks:
    > http://www.epicurious.com/recipes/fo...-Shanks-105869


    That does sound good. But if I was cooking it for just us two, I'd only use
    2 shanks in the same amount of sauce and then just use the left over sauce
    to make something else with (if there was any) - maybe incorporate it into a
    beef stew or somesuch??

    The left over sauce from the recipe I posted made a great soup cut with
    water and I think that left over sauce in the recipe you posted would have a
    similar use depending on what it tastes like in the end (if there was any
    left over after that amount of time cooking).

    I think that recipe would also work in a slow cooker too. It doens't look
    like there is a lot of liquid for 6 shanks in the oven for so long and I'm
    not a big fan of oven heat on unsubmerged shanks and there could be a
    possibility they might be a bit dry. Interesting recipe though, and I have
    bookmarked it to try sometime so thanks for posting it.



  11. #11
    sf Guest

    Default Re: Lamb shanks

    On Mon, 21 Jan 2013 13:11:42 +1100, "Farm1" <[email protected]>
    wrote:

    > The would have an affinity with red wine. did the Armenian Baby leg of lamb
    > (even the name of which sounds good) use red wine?


    I have absolutely no memory. I was in my late teens, early twenties
    and I don't think the menu was very descriptive or else I wouldn't be
    on this lifelong quest. I even had to find out from a butcher what
    "baby" leg of lamb was.

    --
    I take life with a grain of salt, a slice of lemon and a shot of tequila

  12. #12
    Farm1 Guest

    Default Re: Lamb shanks

    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 21 Jan 2013 13:11:42 +1100, "Farm1" <[email protected]>
    > wrote:
    >
    >> The would have an affinity with red wine. did the Armenian Baby leg of
    >> lamb
    >> (even the name of which sounds good) use red wine?

    >
    > I have absolutely no memory.


    Oh blast! I know what you mean. I used to make a beef and pickled walnuts
    dish and it was superb and had the most unique piquant flavour but for some
    reason the recipe disappeared and do you think I can find it?

    I was in my late teens, early twenties
    > and I don't think the menu was very descriptive or else I wouldn't be
    > on this lifelong quest. I even had to find out from a butcher what
    > "baby" leg of lamb was.


    Ah! and you can't find any convenient Armenian to ask? ;-))



  13. #13
    Janet Bostwick Guest

    Default Re: Lamb shanks

    On Mon, 21 Jan 2013 13:13:17 +1100, "Farm1" <[email protected]>
    wrote:

    >"Janet Bostwick" <[email protected]> wrote in message
    >> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    >> wrote:
    >>
    >>>I tried a new recipe for lamb shanks the other day and it was worth
    >>>repeating.

    >> snip
    >> I'm so glad you mentioned lamb parts. You caused me to clean out the
    >> freezer on top of the fridge to find the package of lamb neck bones I
    >> had in there somewhere. You know how the fridge/freezer can get out of
    >> control during the holiday season. I'd forgotten that I had them. I
    >> use them to make a sort of stew that is just for me.

    >
    >Do the neck bones have enough meat on them to make an Irish Stew? I love a
    >good Irish stew made with lamb neck chops but it's at it's best when it's 3
    >days old.
    >

    I wouldn't consider it so. Being that the meal is just for me, I can
    just pick the good stuff from between the bones and savor the flavor
    that is imparted to the sauce that I put over rice.
    Janet US

  14. #14
    jmcquown Guest

    Default Re: Lamb shanks

    On 1/20/2013 7:15 PM, Janet Bostwick wrote:
    > On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown <[email protected]>
    > wrote:
    >
    >> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    >>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    >>> wrote:
    >>>
    >>>> I tried a new recipe for lamb shanks the other day and it was worth
    >>>> repeating.
    >>> snip
    >>> I'm so glad you mentioned lamb parts. You caused me to clean out the
    >>> freezer on top of the fridge to find the package of lamb neck bones I
    >>> had in there somewhere. You know how the fridge/freezer can get out of
    >>> control during the holiday season. I'd forgotten that I had them. I
    >>> use them to make a sort of stew that is just for me.
    >>> Janet US
    >>>

    >> I don't have the freezer out of hand thing. But all this soup and stew
    >> and lamb shanks talk makes me want to look for oxtails. I love oxtail
    >> soup
    >>
    >> Jill

    > me too. I'd love to know what they cost where you are. The last
    > decent ones I was able to get was a restaurant pack that I got at Cash
    > and Carry. Really nice meaty ones. Pretty expensive here.
    > Janet US
    >

    Just for you, Janet, I called Publix. They don't have any oxtails right
    now. They're expecting some in this week. The price is $5.49/lb.

    Jill

  15. #15
    jmcquown Guest

    Default Re: Lamb shanks

    On 1/20/2013 7:28 PM, [email protected] wrote:
    > On Sun, 20 Jan 2013 17:15:43 -0700, Janet Bostwick
    > <[email protected]> wrote:
    >
    >> On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown <[email protected]>
    >> wrote:
    >>
    >>> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    >>>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    >>>> wrote:
    >>>>
    >>>>> I tried a new recipe for lamb shanks the other day and it was worth
    >>>>> repeating.
    >>>> snip
    >>>> I'm so glad you mentioned lamb parts. You caused me to clean out the
    >>>> freezer on top of the fridge to find the package of lamb neck bones I
    >>>> had in there somewhere. You know how the fridge/freezer can get out of
    >>>> control during the holiday season. I'd forgotten that I had them. I
    >>>> use them to make a sort of stew that is just for me.
    >>>> Janet US
    >>>>
    >>> I don't have the freezer out of hand thing. But all this soup and stew
    >>> and lamb shanks talk makes me want to look for oxtails. I love oxtail
    >>> soup
    >>>
    >>> Jill

    >> me too. I'd love to know what they cost where you are. The last
    >> decent ones I was able to get was a restaurant pack that I got at Cash
    >> and Carry. Really nice meaty ones. Pretty expensive here.
    >> Janet US

    >
    > I cooked some yesterday, five of the larger sections $12. Not that
    > many years ago people didn't care for them and they were sold
    > very cheaply, not so anymore. Then again, marrow bones you just asked
    > the butcher and he gave them to you for soup making, now they are $2/3
    > a pair. I'm in eastern Canada.
    >

    I'm probably not old enough to remember the butcher giving out marrow
    bones. (If I was and they did, it never occurred to me to ask.) I *am*
    old enough to remember when oxtails were dirt cheap.

    Jill

  16. #16
    Janet Bostwick Guest

    Default Re: Lamb shanks

    On Mon, 21 Jan 2013 09:09:44 -0500, jmcquown <[email protected]>
    wrote:

    >On 1/20/2013 7:15 PM, Janet Bostwick wrote:
    >> On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown <[email protected]>
    >> wrote:
    >>
    >>> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    >>>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    >>>> wrote:
    >>>>
    >>>>> I tried a new recipe for lamb shanks the other day and it was worth
    >>>>> repeating.
    >>>> snip
    >>>> I'm so glad you mentioned lamb parts. You caused me to clean out the
    >>>> freezer on top of the fridge to find the package of lamb neck bones I
    >>>> had in there somewhere. You know how the fridge/freezer can get out of
    >>>> control during the holiday season. I'd forgotten that I had them. I
    >>>> use them to make a sort of stew that is just for me.
    >>>> Janet US
    >>>>
    >>> I don't have the freezer out of hand thing. But all this soup and stew
    >>> and lamb shanks talk makes me want to look for oxtails. I love oxtail
    >>> soup
    >>>
    >>> Jill

    >> me too. I'd love to know what they cost where you are. The last
    >> decent ones I was able to get was a restaurant pack that I got at Cash
    >> and Carry. Really nice meaty ones. Pretty expensive here.
    >> Janet US
    >>

    >Just for you, Janet, I called Publix. They don't have any oxtails right
    >now. They're expecting some in this week. The price is $5.49/lb.
    >
    >Jill

    Thanks for checking, Jill. I still remember when you told me you
    could get a whole tail at your grocery store in TN. You really made
    me jealous with that one.
    Ah, well, they're expensive for you too. What upsets me, is that for
    the $5.49/lb, I will get little, tiny (like human finger bones) pieces
    of bone with no meat, fat or connective tissue on them. I want the
    tea cup size tails with lots of meat between the wings of the bones.
    I've got to ask Cash and Carry if they can get some in for me. A
    restaurant pack is over $50, but it is worth it. It is a little
    tricky to break the pack apart into family-size amounts, but I can
    manage with some of my husband's tools ;o)
    Janet US

  17. #17
    jmcquown Guest

    Default Re: Lamb shanks

    On 1/21/2013 10:15 AM, Janet Bostwick wrote:
    > On Mon, 21 Jan 2013 09:09:44 -0500, jmcquown <[email protected]>
    > wrote:
    >
    >> On 1/20/2013 7:15 PM, Janet Bostwick wrote:
    >>> On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown <[email protected]>
    >>> wrote:
    >>>
    >>>> On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    >>>>> On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    >>>>> wrote:
    >>>>>
    >>>>>> I tried a new recipe for lamb shanks the other day and it was worth
    >>>>>> repeating.
    >>>>> snip
    >>>>> I'm so glad you mentioned lamb parts. You caused me to clean out the
    >>>>> freezer on top of the fridge to find the package of lamb neck bones I
    >>>>> had in there somewhere. You know how the fridge/freezer can get out of
    >>>>> control during the holiday season. I'd forgotten that I had them. I
    >>>>> use them to make a sort of stew that is just for me.
    >>>>> Janet US
    >>>>>
    >>>> I don't have the freezer out of hand thing. But all this soup and stew
    >>>> and lamb shanks talk makes me want to look for oxtails. I love oxtail
    >>>> soup
    >>>>
    >>>> Jill
    >>> me too. I'd love to know what they cost where you are. The last
    >>> decent ones I was able to get was a restaurant pack that I got at Cash
    >>> and Carry. Really nice meaty ones. Pretty expensive here.
    >>> Janet US
    >>>

    >> Just for you, Janet, I called Publix. They don't have any oxtails right
    >> now. They're expecting some in this week. The price is $5.49/lb.
    >>
    >> Jill

    > Thanks for checking, Jill. I still remember when you told me you
    > could get a whole tail at your grocery store in TN. You really made
    > me jealous with that one.


    I haven't seen any *that* meaty in ensuing years. Or as inexpensive.

    > Ah, well, they're expensive for you too. What upsets me, is that for
    > the $5.49/lb, I will get little, tiny (like human finger bones) pieces
    > of bone with no meat, fat or connective tissue on them.


    I'll have to look at them, but I'm sure you're right. Oxtail soup
    requires a nice ratio of meat & fat to the bone. These are already
    disjointed.

    > tea cup size tails with lots of meat between the wings of the bones.
    > I've got to ask Cash and Carry if they can get some in for me. A
    > restaurant pack is over $50, but it is worth it. It is a little
    > tricky to break the pack apart into family-size amounts, but I can
    > manage with some of my husband's tools ;o)
    > Janet US
    >

    Power tools? Even with my freezer and love of soup I don't need a huge
    package of oxtails. I doubt I could find them in restaurant size
    packages. Still, I do love oxtail soup/stew. Very hearty.

    Jill


  18. #18
    sf Guest

    Default Re: Lamb shanks

    On Mon, 21 Jan 2013 17:41:33 +1100, "Farm1" <[email protected]>
    wrote:

    > Ah! and you can't find any convenient Armenian to ask? ;-))
    >

    I did find a helpful Armenian home cooking web site, but alas - it was
    no help with my elusive lamb. However, a topic over in the UK group
    drifted over to lamb osso bucco a few weeks ago and that's when I had
    the epiphany about red wine. I just haven't had the time to try it
    yet - partially due to having a lot of holiday leftovers to consume
    and mainly because I had so many other things I wanted to cook after
    the holidays that were already in line ahead of it.

    I'm not sure why people are getting their panties in a knot because
    osso bucco is being made with other meats now. Here is the
    introduction to one version of lamb osso bucco served on a bed of
    creamy polenta: Ossobuco is Italian for "bone hole" and the dish is
    originally made with braised veal shanks. This version is made with
    lamb shanks.

    I don't make saltimbocca with veal either. I use chicken.

    --
    Food is an important part of a balanced diet.

  19. #19
    sf Guest

    Default Re: Lamb shanks

    On Sun, 20 Jan 2013 18:56:04 -0500, jmcquown <[email protected]>
    wrote:

    > On 1/20/2013 11:32 AM, Janet Bostwick wrote:
    > > On Sun, 20 Jan 2013 22:38:41 +1100, "Farm1" <[email protected]>
    > > wrote:
    > >
    > >> I tried a new recipe for lamb shanks the other day and it was worth
    > >> repeating.

    > > snip
    > > I'm so glad you mentioned lamb parts. You caused me to clean out the
    > > freezer on top of the fridge to find the package of lamb neck bones I
    > > had in there somewhere. You know how the fridge/freezer can get out of
    > > control during the holiday season. I'd forgotten that I had them. I
    > > use them to make a sort of stew that is just for me.
    > > Janet US
    > >

    > I don't have the freezer out of hand thing. But all this soup and stew
    > and lamb shanks talk makes me want to look for oxtails. I love oxtail
    > soup
    >

    I went to a new grocery store (for me) the other day that is focused
    on the Mexican segment of the population and they had huge ox tails at
    a price that wouldn't require a new mortgage on the house. I don't
    understand how stores can get away with charging so much for things
    like ox tails and lamb shanks, but they do and they have for so long
    that I can barely remember when those things were sold cheap.


    --
    Food is an important part of a balanced diet.

  20. #20
    sf Guest

    Default Re: Lamb shanks

    On Sun, 20 Jan 2013 17:15:43 -0700, Janet Bostwick
    <[email protected]> wrote:

    > I'd love to know what they cost where you are. The last
    > decent ones I was able to get was a restaurant pack that I got at Cash
    > and Carry. Really nice meaty ones. Pretty expensive here.


    They're expensive here too. Wish I'd noticed the price on what I saw
    the other day, but I was focused on something else.

    --
    Food is an important part of a balanced diet.

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