This one’s for you Haley!!!

We purchased our lamb shanks from Wagshal’s Butcher in Spring Valley DC. The “shank” is the calf section of the leg… lots of tough muscle and fat intertwined with the most flavorful and tastiest of meat.

Wrap your shanks in a “meat undershirt” and refrigerate until you’re ready to cook them. A half hour before cooking.. take shanks out of fridge to take the chill off.

Heat a large heavy bottom pot with a tight fitting lid over medium heat. Add enough olive oil to just cover the bottom.

A few at a time… brown shanks on all sides until they look like this. Set aside on a platter.

Pour off excess oil from the browning into a container destined to be used for recyclable fuel.

Return pan to stove over medium heat and add a generous handful of sliced onions. Anoint them with sea salt to sweat for a few minutes. Add half a handful of slice garlic and continue to sweat.

After about 5 minutes or so… return your shanks to the pot covering your onions and garlic.

Splash all with a good amount of white wine and cook for a few minutes to burn off the alcohol.

Add a few bay leaves and enough chicken stock to almost cover.

Bring to a boil and cover. Place in a preheated 300 degree oven. Cook low and slow for hours… at least 4 or so. Enjoy!