Local ‘Cowichan Valley’ free range lamb.
Slow Roasted
and served with purple cauliflower, leeks,
turnip, mashed potatoes,
and roasted garlic.
The shanks were browned in a heavy pan (I used a vintage cast iron skillet with a tight fighting lid). Removed from the pan. Sauteed chopped shallots and garlic in the same pan.Added some chopped rosemary, a splash of red wine, a little beef broth, a squirt of tomato paste, added the shanks back to the pan along with a couple of heads of garlic, covered and place in a 350°F oven. Time depends on the size of the shanks. These were off a small lamb, so the four shanks weren’t very big so they were tender in less than 2 hours.
thibeaultstable.com 
We had your osso bucco last night..I served it in a large bowl like this:)That garlic looks so cozy there Ann:)
We love lamb. I wish we lived where we could get it locally. Looks delicious.
Pure comfort food on these rainy days.
Looks absolutely delicious. I love braised lamb shanks.
Hi there – Your Mexican dinner looks wonderful. Give this green rice recipe a try sometime…. it is very yummy. Enjoy your bloghttp://www.epicurious.com/recipes/food/views/Green-Poblano-Rice-Arroz-Verde-al-Poblano-15367