Lamb Shanks Show Off Their Inner Beauty.

[elleng]

'Braising isn’t pretty, or at least it usually doesn’t start out that way. The tougher, bonier and generally less appealing the cut, the better it will braise. When braising, go ugly.

Lamb shanks are a prime example. Sinewy, muscled and stippled with cartilage, the shanks need hours of slow and gentle cooking for the meat to soften enough to slip off the bone. But once the cooking is done, the payoff is big: The rich and brawny succulence is matched by few other meats.'>>>

https://www.nytimes.com/2017/12/15/dining/lamb-shank.html?

[BigmanPigman]

1. YUM!!!!!

I can almost smell it. I wish I could get some at a decent price. Lamb and goat are fantastic in slow cooking. Tony Bourdain has a zillion shows that show how various cultures have and are using this method around the world. You Can't beat it!

[Saviolo]

2. I wish I liked lamb :(

I'm one of the very small percentage of the population that can taste whatever enzyme it is in lamb that makes me dislike it. My mom and one of my brothers has it, too. And it's the ONLY red meat I've tried that has it. I can tell immediately when I'm eating lamb. I'm a very adventurous eater, and I'm one of the least picky people you'll ever meet, food-wise. But I just can't do lamb.

Hubby loves it, so whenever I'm at a work function for dinner, he takes the opportunity to cook lamb for himself and our roomies.

[elleng]

3. I don't love it,

and agree there's just 'something' I don't like about it. FUNNY that it was my Dad's favorite!

[packman]

4. Love lamb shanks

Slow cooked in Dutch over served over mashed potatoes or polenta dripping with sauce.