I told Moe that Lamb shanks would be one of my top five favourite dinners, and he said that he would choose this meal as his last dinner.
Of course it didn't hurt that we shared a really good
Oregon Pinot Noir that went wonderful with the Lamb.
The shanks are browned first on top of the stove.
Then I add garlic cloves,
a couple of onions halved or quartered,
oregano, salt and pepper,
the juice of a lemon and a splash of chicken broth.
Covered and cooked in the oven at 375°f.
When the lamb is almost done,
I add the potatoes to the pan and finished in the oven.