Licking the Plate: Braised Lamb Shanks. Making these tonight. They melt in your mouth! Update: delicious recipe. I did not have bay leaves, so I substituted Greek Oregano. I also added some chopped celery with leaves to the onions, garlic and carrots, and used about a cup of Cabernet Sauvignon. I had a lot of sauce so I threw in some fingerling potatoes during the last 40 minutes, but it would be equally good over rice. Serve with fresh crusty French bread for dipping-really delicious!
Braised Lamb Shanks - This is a very basic formula for braising lamb shanks, adapted from The Art of Simple Food by Alice Waters. Like many Alice Waters recipes, it's simple but perfect. Using nothing but the same aromatics you usually have around the house (onions, carrots, bay leaves and so forth) and some minimal prep time, you can get this braise started, have an excellent nap and wake up to a nearly ready dinner.