I just looked a lamb shanks in the grocery. Kinda pricey but I think i'm gonna make it happen next month.

Oh hey! I just came up with a really easy way to get steam in the oven for more crusty bread. I have one of those porous ceramic pizza stones that pretty much lives on the bottom rack of my oven. I took it out and soaked it until it absorbed as much water as possible then put it back in when I put the bread in. I've done this a few times now and it works best when I put the loaf on a perforated pizza pan. I've got a perforated Baguette pan but I need to get a French bread pan for full size loaves.
[Linked Image from ecx.images-amazon.com]

Good coffee, good weed, and time on my hands...