Hell. My butcher seems to have sold me eight lamb shanks that have come from a flock of giganticor mutant rhino-sheep.

[Slubberdegullion]

They are HUGE. Stupid huge. Completely and utterly non-elegant dinner party huge.

When I serve them it's going to look like a scene from One Million Years B.C.

arse.

Oh god that sounds delicious. Please post it! Hope your evening goes well.

Sounds yummy!

We're not eating them until tomorrow. I think all things stew tend to taste better if they are cooked a few days in advance and then re-heated. If they (the shanks) get the thumbs up I'll post the recipe.

Oh gosh yes. All slow-cooked savoury things are better the next day. Except potatoes.
Hoping the huge shanks are an enormous success for you slubber.

was just thinking dont bother with cutlery. Would make a dinner party to remember.

Any left? I bloody love lamb shanks.

Im a vegetarian but even I LOL at your thread title

So, how were they?

Oh yes. They were good. There were very good. Still mind boggling big mind but very, very good.

Here is the recipe.

4 lamb shanks
s&p
50ml olive oil
2 medium onions finely chopped
1 small head of garlic
2 tbsp tom puree
1 bushy sprig of rosemary
1 bushy sprig of thyme
2 oranges
2 big handfuls of black olives
250ml dry white wine
250ml chicken stock
chopped parsley.

Heat oven to 160.

Season shanks well. Heat oil in casserole and brown shanks for 15min. Remove and put to one side.

Sweat onions and garlic in fat for 5 mins. Stir in tom puree and herbs and cook for a couple more mins.

Cut one of the oranges into 6 and add to the pot along with the olives (* I didn't put the olives in at this stage as I was concerned that as I was heating the whole thing up again slowly a few days later that they would have fallen apart. I stuck them in before I did the reheating).

Add stock, and wine, then add the shanks. Bring to a simmer.

Cover and put in oven.

Cook for 2-2.5 hours until the meat wants to fall from the bones (and indeed it does fall from the bones).

Scatter with parsley and grated orange rind from the other orange.

Serve with mash.

As a note of caution, what wasn't good was some polish honey liquor thing that tasted fabulous and makes you want to have three or four glasses and openly compliment your DH on how big and strong and handsome and capable he is and then makes you feel exceedingly poorly and flatulent the next day when you are having a civilised sausage brunch with your PIL.

Still very windy now. Beware of guests bearing honey liqour.

The scattered parsley and orange rind took the edge off the stone-age look to the meal, thank goodness.

What pomander thread? I have a zillion topics hidden and could do with a good laugh.

[trapped wind]

ahh I have AIBU hidden.

No the wind is the revenge of the evil Polish death drink I'm sure. The rhino-lamb was heavenly.

LOL at the pomander thread