Sue, you do not need butter if you are serving with "Devon Cream" fake or otherwise. I love the idea of using mascarpone. Just cream works for me. Although I know that some people like cream and preserves. I hope you take pictures of your Tea. Ann

I have quite a few recipes for lamb shanks, mostly collected in the 50s and 60s. In the good old days of my youth, if you weren't quick enough to catch the butcher in time, lamb shanks were tossed into the Pet Food Bucket. The butchers would give them away to anyone who asked for them - free! Now, they're a luxury item, with a price tag to match. Braised Lamb Shanks 3 tablespoons olive oil 4 small meaty lamb shanks, trimmed of fat 1 large onion, peeled and chopped 4 carrots, peeled and finely diced 3 small sprigs fresh rosemary 2 bay leaves 4 garlic cloves, minced 3 cups red wine 2 medium turnips, peeled and cut into 1cm dice 2 teaspoons minced fresh rosemary 2 teaspoons finely grated fresh orange rind 1 small garlic clove, minced Preheat the oven to 180°C. Heat the olive oil in a large, deep Dutch oven with a tight fitting lid over moderate heat until hot but not smoking. Season the shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the shanks with tongs to a plate and set aside. Stir the onions, carrots, rosemary, bay leaves, and garlic into the Dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and stir in well. Bring the mixture to the boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning. Return the shanks to the pot and braise the mixture, tightly covered, in the oven for 90 minutes, turning the shanks once. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, covered, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper. Chop together the rosemary, orange rind, and garlic. Place each shank on a serving plate, top with the vegetables, sprinkle with rosemary mixture, and serve immediately. Braised Lamb Shanks with Caramel Onions and Shallots 4 tablespoons olive oil 500g onions, sliced 5 large shallots, sliced [you can use the onion-shaped shallots, or the things you probably call Spring Onions, which we also call shallots] 1 tablespoon fresh rosemary 6 lamb shanks flour 2 1/2 cups dry red wine 2 1/2 cups beef broth 1 1/2 tablespoons tomato paste 2 bay leaves Heat 2 tablespoons olive oil in heavy large Dutch oven over medium high heat. Add sliced onions and shallots and saute until brown, about 20 minutes. Mix in rosemary. Remove from heat. Sprinkle lamb with salt and pepper; coat with flour. Heat remaining 2 tablespoons olive oil in heavy large frypan over high heat. Working in batches, add lamb shanks to pan and cook until brown on both sides, about 10 minutes per side. Using tongs, transfer lamb shanks to plate. Add 1 cup red wine to same pan and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups wine, beef broth, tomato paste, and bay leaves to Dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid. Bring mixture to boil. Reduce heat, cover, and simmer until lamb in almost tender, turning shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Uncover Dutch oven. Skim visible fat off the surface. Boil until liquid is reduced to sauce consistency, stirring and turning shanks occasionally, about 30 minutes. Season with salt and pepper. Serve with polenta or mashed potatoes, bread, and a simple salad. Lamb Shanks, Greek Style 4 lamb shanks 3 garlic, cloves, slivered salt and pepper to taste 2 onions, sliced 3/4 cup olive oil 1/2 teaspoon dried oregano pinch cinnamon, optional 3/4 cup dry white wine 2 cups chicken stock 500g tomatoes, coarsely chopped 1 cup orzo rice shaped pasta 1/2 cup grated Parmesan cheese Preheat oven to 240°C. Remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks. Insert garlic slivers into the shanks. Salt and pepper generously. Arrange shanks in roasting pan, strew on onion slices, and drizzle olive oil over all. Roast in the oven for 25 minutes. Remove the pan from the oven and sprinkle with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank. Pour the white wine around the meat and return the pan to the oven. Roast for an additional 45 minutes. Remove shanks from the pan and set aside. Add chicken stock to the pan, stirring. Stir in the orzo. Arrange the shanks on top of the orzo and baste them with some of the stock. Return the pan to the oven. Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes). Remove from the oven, cover pan tightly with aluminium foil, and let stand about 5 minutes. Serve hot with grated cheese. Lamb Shanks with Barbecue Sauce 4 lamb shanks 2 rashers bacon, chopped 2 tablespoons flour 1 1/2 cups water 1 tablespoon Worcestershire sauce 1 teaspoon mustard 2 tablespoons tomato puree 1 tablespoon brown sugar 1/2 cup vinegar 1 onion, sliced salt to taste Fry bacon for a minute or two, roll the shanks in flour. Place shanks and bacon in a casserole dish. Mix together the tomato puree, water, Worcestershire sauce, vinegar, mustard and onion, add the remaining flour and pour over the shanks. Cover and cook in a moderate oven until tender, approximately 2 hours. Lamb Shanks in Orange Sauce 2 tablespoons butter 2 lamb shanks 1 onion, chopped 1 carrot, chopped 2 stalks celery, chopped roughly 2 tablespoons flour 300ml stock or water 1 dessertspoon tomato paste salt and pepper to taste 1/2 cup orange juice 1 dessertspoon finely grated orange rind Melt butter and brown shanks well all over, remove. Add vegetables and cook in butter until well browned. Add flour, and brown. Remove pan from heat and stir in stock or water and tomato paste. Season with salt and pepper, bring to the boil, stirring constantly, and add shanks. Cover and simmer about an hour or until tender. Remove shanks to a serving dish, strain sauce and reheat with orange juice and rind. Spoon sauce over shanks and serve immediately with buttered rice or noodles. Serves 2. Quantity may be doubled. Pineapple Lamb Shanks 5 lamb shanks slivers of garlic 425g can pineapple pieces 2 teaspoons lemon juice 1 tablespoon soy sauce 3/4 cup beef stock salt, pepper 1 teaspoon grated fresh ginger 1/4 cup beef stock, extra 2 teaspoons cornflour boiled rice Make slits over shanks, insert a sliver of garlic into each, put into a shallow dish. Drain syrup from pineapple pieces, mix together syrup, lemon juice, soy sauce, the 3/4 cup stock, salt pepper and ginger. Pour over shanks and marinate for 4 hours, turning occasionally. Drain shanks, pat dry and quickly brown all over in oil, reduce heat and fry gently for about 1 hour. Pour off oil, add the marinade, cover and continue cooking gently another 45-60 minutes, or until tender, basting frequently. Drain shanks, keep hot. Pour pan juices into a saucepan, add rest of stock and reheat. Mix cornflour with a little water, add to pan and stir until boiling, add pineapple pieces, simmer until reheated. Arrange shanks of a bed of rice, spoon the sauce over. Tarragon Lamb Shanks [my favourite] 6 large lamb shanks fresh tarragon seasoned flour 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried tarragon, extra 1 1/4 cups mixture dry white wine and chicken stock Make slits over each shank and fill with fresh tarragon. Coat shanks with seasoned flour and slowly brown all over in oil. Pour off oil, add salt, pepper and tarragon to pan. Pour in the wine and stock, cover and cook gently for 1 3/4-2 hours until shanks are tender, adding more wine or stock if necessary. Serve with juices poured over. You can make the BEST stock, soups and stews with lamb shanks. Just simmer in water with whatever veges and flavourings you like, and the meat falls away from the bone in easy-to-flake bits that are melt-in-the-mouth tender. I fed them a lot to my babies when were really babies. Then they got to chew on the bones!

I think they were simply roasted. Actually, probably braised. They were served in a large steam table tray with some light -- sauce isn't quite light enough -- seems like pan juices with a little cream stirred in. They are very, very tender -- we could subdue them with plastic forks. (Which is good, because we don't have enough real forks for staff, let alone all the volunteers!) I also have a tub of bacon, but I have a pretty good idea of what to do with that. Two purloined pieces at a time....

Here it is...it's so nice that Ann shares. Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 Package active dry yeast 1 Cup milk 1/3 Cup "" butter 1/3 Cup sugar 1/2 Teaspoon salt "3 eggs Filling: 3/4 Cup packed brown"sugar 1/4 Cup all-purpose " flour 1 Tablespoon ground cinnamon 1/2 Cup" butter 1/2 Cup light raisins (optional) 1 Tablespoon half-and-half 1 recipe Powdered Sugar Glaze Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough halfand- half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, dont chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent overbrowning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Nancy