Lamb Shanks With Garlic

4 Lamb Shanks, outside fat removed
Watkins Sea Salt
3 Tbsp. Watkins Original Grapeseed Oil
15 Cloves of Garlic, unpeeled
4-5 Tbsp. of Water
1/4 teas. Watkins Rosemary
1/4 teas. Watkins Tarragon
1/4 teas. Watkins Basil
3/4 Cup Very Dry White Wine
Chopped Fresh Parsley
Watkins Black Pepper

In a heavy pan with a tight-fitting lid, brown the salted shanks in the grapeseed oil. When they have begun to brown on the second side, toss in the garlic, lower the heat, and continue to cook them for 1 and 1/2 hours in their own juices. Turn them occasionally. Sprinkle the shanks with the herbs. When all liquid has disappeared and they begin to sizzle, add a spoonful of water from time to time so that a touch of liquid remains always in the bottom of the pan.

When all the liquid has been used and the meat again begins to sizzle, move it to a plate, pour off the fat from the pan, and de-glaze the pan with the white wine, scraping and stirring with a wooden spoon to dissolve the little caramelized pieces. Put this entire mixture through a sieve to get rid of the garlic hulls, then return it to the pan. Keep it simmering until it is reduced by half and considerably thicker--there should be only enough sauce to coat the shanks of lamb. Return the meat to the pan, warm it through, and sprinkle it with parsley and pepper. Serves 4.

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