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North African lamb shanks - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Mick..... Looks very good to me....  Great recipe...    

 

Dave

Glad you liked it. Its slow cooking weather here rain wont stop,flash flooding .roads out,what a mess.

Shanks/shin/osso bucco either way you cut it are a great braising dish.In a pasta sauce or pot pie the next day pretty hard to beat.

post #22 of 26
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Very nice Mick.......................drool.gif
 

Glad you liked it,great meal on a wet night with good glass of..(who am I kidding) bottle of red winebiggrin.gif. If you can get whole veal shanks off smaller cattle they work just as well.

post #23 of 26

Lamb shanks are great, probably my favorite cut of lamb. And not to gross anybody out, but I look forward to eating the marrow even more than eating the muscle meat. Delicious flavor!

 

And a glass (ahem, bottle) of red wine makes a nasty rainy day a whole lot more tolerable IMHO.

 

Take it easy and hope you stay dry!

Clarissa

post #24 of 26
Thread Starter 

Veal shanks,must have been pretty young animal by our standards.I will do these the standard way,veal stock ,red wine herbs,pancetta. All cookery stops for tonights rugby game .Australia v British Irish Lions,.1 all this is the decider , series only played every 12 years.

post #25 of 26
Thread Starter 

post #26 of 26
Thread Starter 

Pretty good plate,very tender pity we lost the rugby!

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