Lamb Shanks
6 lamb shanks (about 12 ounces each)
2 tablespoons oil
2 cloves of garlic, minced
1 1/2 cups dry vermouth
1 bay leaf
1 teaspoon salt
1/4 teaspoon marjoram, crumbled
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
1/4 teaspoon thyme, crumbled
freshly ground black pepper
Preheat oven to 350 F
Trim all fat from lamb shanks. Brown shanks in oil in a Dutch Oven; remove and set aside. Drain off fat, then measure 1 tablespoon and return to Dutch oven.
Stir in garlic, saute until soft.
Stir in vermouth and all the herbs and seasoning.
Place lamb shanks in liquid; cover.
Bake, turning several times, 1 1/2 hours or until tender.
Remove shanks, set them aside to keep warm.
Skim off the fat from the broth and remove the bay leaves.
Serve, spooning some of the broth over the shanks.
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