In article >,
says...
>
> On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> > wrote:
>
> >On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
> >wrote:
> >
> >>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> > wrote:
> >>
> >>>My wife cooked a braised dish tonight and miscalculated on the time so
> >>>we ended up eating a lot earlier than we usually do, but that is okay
> >>>because I was hungry,it was delicious, and I did not have to do
> >>>anything. We had lamb shanks with caramelized onions, one of my
> >>>signature dishes on the RFC web site.
> >>>
> >>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> >>>
> >>>
> >>>We had not had this one in years because somewhere along the line I
> >>>started braising them in beer, which was a lot easier and very tasty.
> >>>Having this dish tonight was an eye opener, I had almost forgotten how
> >>>good they are done this way.
> >>
> >>Dekicious! I'd eat that any day of the week.
> >>Janet US
> >
> >We had lamb shanks with a decent frequency when we were kids. I think
> >they were considered a cheaper cut back in ancient times- all the
> >better to feed 4 hungry kids. They are rather pricey now and I go for
> >rack or shoulder chops instead.
>
> A lot of the meats we ate back then have been discovered and now are
> pricey.
> Janet US

Look what happened to oxtail :-( and beef cheek, lambs kidneys, rolled
lamb shoulder, pork belly, rabbit. Hell, I remember when butchers used
to GIVE AWAY beef bones for free.

Janet UK