Braised Lamb Shank, LCHF style

Ingredients:

• 2 T butter, lard, tallow, etc.
• 2 lamb shanks, cut how you like them (or whole)
• salt and pepper
• 1/4 of a large onion, chopped
• 3 cloves garlic
• 2 diced carrots
• 2 diced celery stalks
• 1 cup red wine
• 1 T balsamic vinegar
• 1 cup boiling water
• 1 frond of fresh rosemary (the size you'd get in a spice pack, which is where mine came from)
• 1/2 tsp dried thyme
• 1 tsp dried marjoram

Directions:

1. Melt the fat in the bottom of a large pot or Dutch oven (needs a good lid).
2.  Salt and pepper the lamb shanks well.
3. Brown the shanks very well in the melted fat, on all sides.
4. Remove them to a plate to rest, and collect juices.
5. Sauté the onion and garlic, carrot, and celery.  For a while.
6. Deglaze the pan with the wine, vinegar, and water.  Scrape up the fond and stir it in.  Add the fresh and dried herbs while you do this.
7. Add back the lamb shanks.  Dump in any collected juices, as well.
8. Simmer, covered for 3 total hours.  After each hour, turn the shanks over in the liquid.  

My shanks came cut into pieces, but still connected by some flesh.  So I was able to get at the marrow, which is GOOD STUFF.  After 3 hours, I pulled all the meat off the bone, and ate all the marrow out of the bones.  Next time, I might ask about whether the shanks can be cut lengthwise, or maybe into more pieces.