Good ol’ Australian Lamb

I’ve not had a good lamb shank in years. I would periodically buy one or two through the years but there was a period they just did not taste good to me.

Many years ago, the US and Australia had disharmony regarding whose sheep was Ba-ba better. Australia did not want to buy Ba-ba US due to the fact they were raised on steroids so the US stopped importing Ba-ba lamb from Australia. The ban was later lifted after some years.

I went shopping today and bought two Ba-ba lamb shanks, cooked them both this afternoon and I have left a half shank to enjoy later in the morning. I used a James Beard recipe which I modified as I usually do.
Dredge in salt and pepper flour, brown in four Tsp. Butter, two Tsp. Oil. Added a big pinch of oragano and garlic granules, one cup of water and one cup of the Chardonnay I also bought today. Cover, SIMMER two hours 'til very tender. That was dinner. Delicious.

It has been a long time since I have enjoyed meat. Any meat. It just doesn’t taste the same anymore and I have not enjoyed beef for a long while now. I still long for a good hamburger on a Sesame bun with strong mustard and a thick ring of onion but to actually go get one or fix one myself is just a fleecing fantasy. I hope my Ba-ba Australian lamb memory would stay around for a while. Re-kindled memories of how good beef, pork and chicken used to taste here in America. (Sigh)
As always,
BB