Braised And Grilled Lamb Shanks

• 4 lamb shanks, each about 1 pound
• 1 cup Port or red wine
• 8 cloves garlic (don't bother to peel them)
• Salt and freshly ground black pepper to taste
• 1 teaspoon red wine vinegar or lemon juice, or to taste

1. Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks.
2. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently.
3. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
4. Remove shanks and strain the sauce.
5. If time allows, refrigerate both, separately; skim fat from top of sauce.
6. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
7. Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes.
8. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice.
9. Taste and add more seasoning if needed.
10. Serve shanks with sauce.

lamb shanks, red wine, garlic, salt, red wine vinegar

Taken from cooking.nytimes.com/recipes/8726 (may not work)