Pour mixture into large roasting pan or Dutch oven and add lamb shanks pushing them down to submerge. Place in oven and cook covered tightly for 2 to 3 hours turning shanks once. Place pan over medium heat and stir liquid until it reduces and thickens slightly. Pour over lamb shanks, sprinkle with some parsley and lemon zest if desired and serve. The long braising time almost melts the meat from the bone and the result is delicious.
Braising is a method of cooking with a small amount of liquid in a tightly covered dish.
It is a wonderful way to transform tougher cuts of meat into delectable morsels. My interest in the culinary arts came early on. As a teenager I watched and helped my mom cook and write her recipe in our Stong's weekly flyer. Then as I became older I began cooking and experimenting on my friends. There were many pitfalls and disasters along the way but each one a learning experience.