Appears in Cook's Illustrated March/April 2014
For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.
Braising lamb shanks turns this richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb all too often leads to a greasy sauce. We avoid this pitfall by trimming the shanks well and then browning them be...