I was at Stop & Shop with Ma yesterday and saw lambshanks, inexpensive, and imported from Australia. But when I got them home, they smelled “off”, despite their shelf date of January 31, and when I started browning them today, the stench grew pronounced. My menu was set in my head, however, so those suckers went out to freeze on the front porch (I’ll return them tomorrow for a refund) and I went to ShopeRite to procure new ones.These are American (and cost twice as much, which is why I prefer the Aussie’s, generally), but were bright pink and smelled sweet.
They’re slowly cooking as I write, in a broth of chicken stock, white wine, a couple of anchovy filets. salt, pepper, mushrooms, onions, garlic, lemon and mint. By dinnertime, they should be fall-off-the-bone tender. Serve them with garlic mashed potatoes and a salad, and life will be good. I’d make someone a wonderful husband, wouldn’t I? After eight years off, I really should try dating again. : )