Maybe cb can answer this question, or any help would be appreciated. Just wondering why recipes I am reading in magazines call for kosher salt.

This should help: Kosher vs. table vs. sea salts : Recipes and Cooking : Food Network (http://www.foodnetwork.com/recipes-and-cooking/kosher-vs-table-vs-sea-salts/index.html)

Thanks cb that helps, it is just texture, not flavorful then. So why bother. I will stick with sea salt. Am cooking lamb shanks in cinnamon, honey, bay leaves, chicken broth, onions, garlic, et al in a Dutch oven; will go with some good mashies!

Sounds great.
Try it with a young Cabernet Franc served cooled, works a treat with Lamb..