Garlic Lovers' Greek Lamb Shanks

Ingredients

• 2 lamb shanks
• 1 head garlic, cloves peeled,large ones halved
• 3/4 cup dry red wine (or so)
• 2 tablespoons dried oregano, to taste
• 2 tablespoons dried mint, to taste
• extra virgin olive oil (for drizzling)
• salt and pepper, to taste

Directions

1. 1

   Trim most visible fat from shanks.

2. 2

   Cut slits 1/2" wide and deep all over shanks, as many as possible.

3. 3

   Stuff garlic cloves into slits, lengthening or deepening them as needed.

4. 4

   Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic.

5. 5

   (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side.

6. 6

   Remove shanks from oven, and turn it down to 300 degrees Fahrenheit.

7. 7

   Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank.

8. 8

   Sprinkle lightly with salt and pepper.

9. 9

   Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so.

10. 10

    When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside.