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Lamb Shanks- My wife discovered she liked lamb in Iceland, read about it on the World Wide Travel section! shameless plug for readership!

-Lamb shanks - whatever size or amount you prefer! I prepared 4 small ones compared to what we had in Iceland. That one had more meat than these 4 combined!

-rub shanks with EVOO and salt and pepper to taste

- dust shanks with flour

- In a dutch oven heat a few tablespoons of EVOO, I don't measure much.

- over fairly med/high heat I browned the 4 shanks on all sides 2 at a time for maybe 5-10 minutes until nicely browned, then moved them to a plate. Try not to burn the oil!

- added a little more EVOO and put carrots and red onion in to saute. I cut veggies into fairly large pieces.

- once veggies were caramelizing I added about 3 heaping tablespoons of jarred chopped garlic...work smarter not harder!

- while that cooked, I grabbed a bunch of fresh rosemary and oregano from the garden and chopped it up and added to the pot. Some recipes called for thyme, I didn't grow any!

- Mixed all that around and added 1/3 bottle of dry white and 1/3 bottle of dry red wine. deglazed and got that to boil.

- Then added 1/2 a 32oz box of low sodium chicken broth and same amount of beef broth. Brought to a boil then reduced to a simmer. I threw in 2 more sprigs of Rosemary on top because I cut them already!

- Pushed the 4 lamb shanks under the broth and simmered as low as I could for 2-1/4 hrs then took the lid off for 20-30 more minutes. Meat was falling off the bone at 2-1/4 hr, but wanted to thicken the sauce a bit!

- I then put some cauliflower in the steamer with a pinch of kosher salt.

- I had already boiled some redskin potato and made garlic mashed potatoes...a must with all that broth!

BON APPETITE!! Oh and of course a nice dry red went nicely!!

Thanks for the recipe! It's great to have a recipe to remind you of where you have been!

I have made these lamb shanks many times, close to your recipe. Rosemary is an essential herb for lamb, can not eat lamb without it. I am surprised your wife has never had lamb. The only problem is these so called "tough cuts" that butchers never knew what to do with them the chefs began using them and the price has sky rocketed!! Veal shanks are $13.00. a lb. where we live. Lamb shanks are around $9 to 10 dollars a lb. Osso Bucco costs more than prime rib. But love those lamb shanks! Thanks.

LBI2SXM not sure what I paid per pound at Wholepaycheck, but 4 shanks were $17. As far as my wife....surprised me too!

That's a darn good price.