Here is another recipe for lamb shanks, highly recommended by one of our former apprentices, Mike Rathjen:
Braised Lamb Shanks. (originally from “Earth to Table, p. 250).
Note from the chef:
We feature lamb shanks on our winter menu at the restaurant. As a chef, I gravitate toward cheap cuts of meat, like lamb shanks. They are very flavorful, and I hope to inspire you to use a variety of meat cuts.
Our lamb comes from Brenda and Shane Forsyth, who own a lamb farm. I have developed a relationship with them over my time as the chef at the Ancaster Old Mill. I try to help farmers and work with them: rather than buying only prime cuts, as some chefs do, I buy a whole lamb and use as much of the animal as possible. We usually purchase about four lambs a week, and I use both the popular and unpopular cuts.
(My comment: BRAVO!! to that.)
Here is the recipe:
Serves 4:
4 small lamb shanks (each about 8 oz.)
salt and freshly cracked black pepper
3 Tbsp. extra-virgin olive oil
4 cloves garlic
2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1 leek (white and light green parts only), roughly chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 dried bay leaf
2 cups dry red wine
4 cups beef stock.

Generously season lamb with salt and pepper. In a large skillet, heat oil over high heat until smoking. Add lamb and cook, turning, until golden brown on all sides, about 10 minutes. Using tongs, transfer lamb to a large Dutch oven and set aside.
Reduce heat to medium and add garlic, celery, carrot, onion, leek, thyme, rosemary and bay leaf to the pan. Saute until vegetables are golden brown, about 8 minutes. Add wine and cook, scraping up any brown bits from the bottom of the pan, until reduced by half, about 5 minutes. Add stock and bring to a boil. Meanwhile, preheat oven to 325 degrees F.
Pour everything over lamb. (Liquid should cover shanks: if it doesn’t, add water or more stock until covered.) Cover and bake, turning every 20 minutes, until meat is very tender and yields easily when pierced with a knife, about 3 hours. Remove meat, strain sauce, and reduce by half. Serve lamb in a shallow dish, dressed with sauce, ideally with Cipollini Onions.

Generously season lamb with salt and pepper.