patch, the herbs with orange flavors on lamb is a very traditional southern french combination. i've made a stew using lamb neck and shoulder, with herbs de provence and orange zest (it is posted as "daube provencal" if you're interested
the idea of marinating then braising the shanks in those flavors sounds really delicious. copying... thanks for the link for the recipe.
today, after going to a craft fair, then getting rained out, i was dragged kicking and screaming to an olive garden restaurant. first time i've been to one in many years.
to put it plainly, the service was excellent, but everything else was mediocre to crappy. with all of their menu, i decided to order something that i've made at home thousands of times to see how good they are at the basics; simple sausage and peppers with ziti in a "bold sauce".
ok, well, the portion was tiny for ten bucks, but i overheard the waitress tell another customer who complained that it was the lunch serving.
in mine, there was about 1/2 of a bell pepper sliced, and about half of a sweet italian sausage, and maybe 2 cups of ziti in a very plain tomato sauce. it wasn't objectionable, but was about the same size as my son's $5 kiddie meal.
my wife liked her $13 meal, but it consisted of a single chicken breast sliced and pounded to look like two, with about a cup of roasted potatoes and peppers.
i dunno, maybe it's me, but if i go into a family type restaurant, where they're not exactly creating haute cuisine but rather slopping out inexpensive pasta dishes, the plates should be loaded.
one thing i did notice was that they kept pushing the salad and extremely over-salted breadsticks, probably to make up for the shortcomings.
even tho it felt like a minor rip-off, i gave the waitress around a 25% tip, as she was very attentive, and made every effort to help us eat with a precocious little boy looking for trouble at every turn.
soooo, now i'm heading out for a greek lamb boiguh. it is a grilled lamb patty in a pita with lettuce, tomato, onion, and feta cheese that is dressed with a garlic-y viniagrette.