On Mon, 8 Mar 2021 12:45:36 -0000, Janet > wrote:

>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
>

OOO- kidney! I forgot about that.

Whenever my mother would get what she called "soup meat" (probably
flanken or chuck) from the butcher, marrow bones were always included
for free.
>