Here's a recipe out of my cookbook Getcha Grub on to make some easy lamb shanks!
Recipe:
1 Tablespoon grapeseed oil
12 Lamb shanks (2 or more pounds)
1 onion cut into chunks
1 carrot cut into chunks
2 stalks celery cut into chunks
2 teaspoons minced garlic
1/2 bottle dry red wine
3 diced tomatoes
2 cups chicken broth
2 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 sprig fresh rosemary
salt and pepper to taste
1 Tablespoon softened butter
Method:
Season the lamb with the salt, pepper, and herbs. Rub them into the meat.
Heat a heavy sauce pot on medium heat, about 3 minutes, then add the grapeseed oil. Swirl around the bottom of the pot and let it come to a light smoke.
Slowly and carefully add the meat into the pot. Let it sear and get golden brown all over. This should take about 10 minutes. Add the wine. Let it deglaze and dissolve all the sediment on the bottom of the pot. Those brown bits (fond) will add flavor! Add the garlic, carrot, celery, tomatoes, and onion. Cook another minute. By this time your kitchen should begin to smell wonderful. Add the broth and bring to a slow boil Be sure to add enough broth to cover the entire shank. Place a wax paper circle over the broth. Cover the pot with foil, then top with the lid. This creates a "pressure cooker" and will speed up the cooking process.
Simmer on low 4 to 6 hours or until the meat is tender and the broth has thickened up.
Remove the wax paper and foil. Carefully lift the shank out of the pot, try to keep it in one piece. Strain the liquid over a warmed saute pan. Add the butter and stir until melted. Pour over the lamb before serving.
Serve with Caramelized Onion and coconut grits, chimichurri, pesto, red bell pepper sabayon, red wine glazed carrots, or try it with a vegetable hash. These are ideas that are also in my cookbook.