Ingredients
4 lamb shanks, trimmed of outside fat and silver skin
salt
a light film of olive oil
20-25 cloves garlic, unpeeled
6-8 sprigs of rosemary
3-4 sprigs offresh oregano, removed from stems
3/4 c. dry white wine
freshly ground black pepper
Preparation
Salt and pepper shanks and brown them in the oil. Add garlic, rosemary and oregano and cook over low heat, covered, with the lamb shanks in one layer - do not crowd. Turn them over from time to time. If all the liquid disappears, add a Tbsp or so of water; also check to be sure heat is not too high. After about 1 and 1/4 hours, pour off fat and water. Continue to cook till shanks are very tender. Remove shanks and deglaze pan with the wine. Put the garlic through a sieve and spread the pureed garlic over the shanks. Adjust salt and pepper and add pan juices.
