Lamb Shanks with Five Heads of Garlic

It was at a country luncheon in the Aragon region that I first tasted these lamb shanks. They had a deep burnished flavor and came with whole garlic heads that had been cooked with the meat—plus there was more garlic flavoring the delicious pan juices. The combination of roasting and braising is a winning one, eliminating the fuss of browning the meat and contributing rich roasty notes. The pan juices are thin but extremely flavorful, more like jus than sauce. Large chunks of lamb sh