Shanks with Garlic

• 2 or 3 pounds lamb shanks, outside fat removed
• Salt
• 3 tablespoons olive oil

Use, if possible, a heavy copper pan of just a size to hold the shanks at their ease. It should have a tight-fitting lid. Brown the shanks, salted, lightly in the oil, toss in the garlic, and cook over very low heat, covered, turning them occasionally, for about 1½ hours, or longer to be very tender. An asbestos pad may be necessary to disperse the heat—the shanks should only very gently stew i