Braised and Grilled Lamb Shanks

• 4 lamb shanks (each about 1 pound)
• 1 cup port or red wine
• 8 garlic cloves (dont bother to peel them)
• Salt and freshly ground black pepper
• 1 teaspoon red wine vinegar or fresh lemon juice, or to taste

1. Combine the lamb shanks, port, and garlic in a skillet just large enough to hold the shanks.
2. Turn the heat to high and bring to a boil; cover and turn down the heat so that the mixture simmers gently.
3. Cook, turning about every 30 minutes, until the shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
4. Remove the shanks and strain the sauce.
5. If time allows, refrigerate both separately; skim the fat from the top of the sauce.
6. Preheat a grill or broiler until quite hot; the rack should be 4 to 6 inches from the heat source.
7. Grill or broil the shanks until nicely browned all over, sprinkling them with salt and pepper to taste 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 the vinegar or lemon juice.
9. Taste and add more seasoning if needed.
10. Serve the shanks with the sauce.
11. Anise-Flavored Lamb Shanks (or Short Ribs): For an Asian-flavored main course, braise the meat in a mixture of 1/4 cup soy sauce, 1 cup water, 5 thin slices peeled fresh ginger, 5 whole star anise, 4 garlic cloves, and 1 tablespoon sugar.
12. Proceed as directed, finishing the sauce with rice or white wine vinegar.

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

Taken from www.epicurious.com/recipes/food/views/braised-and-grilled-lamb-shanks-386696 (may not work)