4 lamb shanks
1 onion, chopped
Salt & Pepper
1. Preheat the oven to 350 degrees F.
2. Sauté lamb shanks in a little olive oil in a saute pan, over high heat, to lightly brown each side. Remove shanks, season with salt and pepper, and place in a stock pot.
3. In remaining oil, sauté onions until lightly browned. Place onions in stock pot. Cover lamb shanks with red wine and thyme and simmer for 2 hours.
4. Eat right away, make in the morning or the day before (even tastier).
NOTE: You can stretch one shank to feed three people by shredding the cooked meat. Reheat in the wine sauce and use the meat and sauce for pasta another time.