A few years ago, braised lamb shanks, along with polenta and gnocchi, became one of the in foods at Manhattan restaurants. These are all delicious foods, but they are so inexpensive to make that it’s irksome to be charged as though they were filet mignon. The obvious recourse is to make them at home.
Braising lamb shanks is a snap—they just take a while—and because they are naturally gelatinous, the meat always ends up meltingly soft and juicy. These shanks are delicious when served