“I have had these lamb shanks many times and previously I just heated them in the oven or even on the grill. But my favorite way to heat these shanks is put them frozen straight into a pot, add some chopped garlic and a few cut-up fresh veggies (whatever I might have on hand e.g. shallots or oinions, carrots or tomatos, parley or peppers), add some quartered/sixthed peeled potatoes, a couple of dashes of olive oil, several healthy dashes of red wine; then cover and cook. Simmer just long enough for the potatoes to get tender (about 30 min). It's a gourmet one-pot meal.”
