Sunday, I looked through my cookbooks to get some ideas on what to do. I ended up deciding on a recipe from How To Cook Everything by Mark Bittman, but decided to prepare my shanks for cooking in a way another recipe suggested. I salted the shanks and let them sit for a couple days in the refrigerator before actually cooking. As with most of the recipes in Bittman’s book, the recipe was pretty simple. Green Lentils, onion, carrot, thyme, bay leaves and the lamb shanks roasted in the oven in red wine. I used an inexpensive ($4.99) Cabernet Sauvignon from Whole Foods. Once in the oven there wasn’t much left to do but wait. A little over two hours later it was done. The meat was falling off the bone tender, and the lentils had a nice taste from the wine. I’ll definitely make this again sometime.
