lamb shanks again

I know I cook lamb shanks a lot. Truly, though, they are delicious and easy. Pop them in the oven with some braising liquid and walk away for a few hours and Bob's your uncle.

Conrad is in St. Louis by now, and I was determined to have something better than what I could scrounge up in the fridge. A plate of walnuts, cheese, and olives started me off, and half a HUGE pomegranate took care of dessert. In between, though, it was a satisfying dinner of lamb shank with turnip puree and Brussel sprouts, using the reduced braising liquid for a sauce. I had a couple of glasses of a 2006 Château d'Oupia Minervois to wash it down, and now I'm content to wind down the night already.