What would you ask for en francais if you wanted shin beef from your boucher?

Un Jarret de Boeuf s'il vous plait Monsieur.
Pronounced Jarray (I think) Rita.
It usually comes in nice cushion shaped peice around a kilo in weight and all the trimming needed is to take off the coarse skin on one side.

Thanks Martin. We did taste jarret de porc this Summer. We attended a birthday party for our neighbour in St Hilaire. All the guests brought something, potted jarret de porc, oysters, fresh cherries, and honey , the latter brought by the local apiculteur. Mercifully we had some Butler's Irish chocolates to contribute.Our hostess produced fouet (long sausage) roast pork, delicious local cheeses and birthday cake (strawberry mousse) from our boulanger/patissier M. Canet.
We were feasting all night.

Good party Rita, sounds like good neighbours.

Oh my goodness, this looks fabulous. I made something very similar today for Sunday lunch with a puff pastry top. Interesting you use shallots rather than onions. I was watching a Trish Deseine (sp?) programme tonight and she said that onions were 'too harsh'. Would you agree?

Hi there English Mum,

I use all two, well all three really, onions garlic and shallots, based on
the Dwyer cookery premise that enough is never as good as a feast.