Braised lamb shanks.

Yesterday I poked around the freezer and came up with a couple bags of frozen lamb shanks.  Following my Cook's Illustrated, January '95 recipe I browned then braised the shanks in the oven at 350' in a liquid comprised of 3 parts of broth and 2 parts of red wine. The slow cooking in the liquid resulted in tender, non-sinuous, flavorful meat.