Braised lamb shanks. I salted & peppered the shanks and browned them in
a very little corn oil. Sprinkled with dried rosemary. Deglazed the
pan with a splash of dry red wine, then added a little water, minced
onion and garlic. Covered and brought to a simmer. It will take a
couple of hours to cook until fork tender. I've got green vegetables
galore; I can't decide between brussels sprouts, zucchini, broccoli or
spinach. I haven't decided whether or not I want some sort of starch
with it. Maybe some egg noodles. Not essential.

Jill