The Foodie one

I realise this may come as a shock to some of you - indeed it shocked me when I thought about it, but on Sunday I cooked lamb shanks for the first time ever. I am now trying to analyse why it took me so long, being the self-confessed gourmand that I am, to cook something as definitively 'foodie' as lamb shanks.
Firstly - they seem expense. I know they're not, they just seem it - something to do with buying them individually (at my butcher at least). It's not as bad as lamb cutlets ($2 each!) but still...
Secondly - they're big and unwieldy.
Thirdly - MrB's constantly-reiterated aversion to 'stew muck meat' makes me think 'why bother?'

But, I made the decision, chose the recipe, and dedicated most of Sunday afternoon to preparing 'Slow Braised Lamb Shanks with Creamy Garlic Mash' And yay! I got to use my lovely Spanish smoked paprika in it's funky retro tin.
And it was damn good - munchkins were a little overwhelmed by the flintstones-esque bone on their plates, but they dealt with it admirably. And there was not a lot left at the end of the meal. Even the babes devoured it. After 3 hours of cooking, the lamb was falling off the bone, and the gently spiced sauce was rich and unctuous. So, so good.

And now I'm looking forward to braving guinea fowl on Friday night... "The elegant alternative to chicken" according to The Silver Spoon.