Last night we had a little Christmas party with Lauren's boss Lee, and our buds X-ina and Guerin. I made - hold on to yer ass, kids - lamb shanks osso bucco style. This involves braising the poor little critters' shins in stock, tomatoes, garlic, wine, and then tossing in flageolet or cannelini beans. Total braising time: 2 and a half hours. I bunged all into a ginormous square white porcelain bowl we have. You dish up the shank, cover all with beans and braising liquid. The meat melts off the shank.
And I had the best version ever of the rustic Itie white bread I bake.
In the immortal words of my pal Dave "Dave" Koukal, come to poppa!
Anyway, lamb shanks cooked this way is something I think every right-thinking individual who is not a vegetarian should eat at least once in their lives.