Posted on 02/12/2009 4:24:55 PM PST by dennisw
For those without a plan, here’s a few tips:
http://fwp.mt.gov/mtoutdoors/HTML/articles/2007/braising.htm
You needn’t thank me, just consider a puplic service!
Alchemy and lamb shanks...This website has got my attention. Accent on the alchemy
I think aging the animal carcass well before butchering also adds tenderness. This critter was hung for six days in the 30 degree range and was as limp as a noodle - maybe too aged. Nice rich flavor, though.
Looked up the recipe i have for the spread. put in the gerkins (or prepared pickle relish), 3 slices of ameican cheese, a little mayonnaise and give it a ride in the food processor.
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