Lamb Shanks

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cuisine. Brown them hard, deglaze with red wine, braise in stock and tomato with rosemary, garlic, and onions at 325°F for 3 hours until the meat falls off the bone. Serve over polenta, mashed potatoes, or pappardelle. The Sunday-dinner cut that earns its place.