My favorite way to enjoy lamb shanks is ROASTED slowly & lowly at 325 degrees for about 40 minutes per pound.  In a medium bowl, toss together garlic granules, freshly ground sea salt & pepper, and herbs de Provence and rub the seasoning mixture onto the shanks.  Place in a roasting pan, fatty side up, and cook till done.  Serve with rice or quinoa and a green salad topped with olives & feta.  -Anna


This is how I like my lamb shank.  Season meat with salt and pepper, roast in Dutch oven. When the meat is nice and brown, add chopped carrots, parsnips, onions and crimini mushrooms and roast for 15 min.  Then add almost half bottle red wine, tablespoon tomato paste, bay leaf, sprig of thyme and braise for another 45 min.  Serve with sweet and sour red cabbage, mashed potatoes and green peas.  -Valdi