Braised Lamb Shanks

Perfectly cooked lamb shanks are a breeze if you braise them slowly enough and turn them three or four times while they are cooking. A heavy cooking pan just large enough to hold them one layer deep is essential. Letting them stand, covered, in a warm place for twenty minutes after they are cooked is important to achieve the melting texture that makes them so wonderful. Eat them merely braised, grill them after they have been braised, or take them off the bone to use in stews.