Wash 3 lamb shanks and pull off the thin parchment-like covering. Heat 1/3 cup bacon or ham drippings and brown the shanks quickly on all sides. Stir in 1 cup boiling water, thoroughly scraping the bottom of the pan, and transfer the shanks and liquid to a braising kettle. Add 1/2 cup each of fresh green peas and very small white onions, 2 of them studded with a whole clove, 1/2 cup each white turnip cubes and thin carrot slices, a bouquet garni, 1 slice garlic, 7 whole peppercorns, freshly bruised, and salt to taste. Cover the braising kettle and braise in a moderate oven for 1 hour. Dilute 1 1/2 teaspoons ﬂour in 1/2 cup red wine and add to the kettle, stirring well. Cover the kettle again and cook for 10 to 15 minutes longer or until the meat is tender. Discard the bouquet garni, taste for seasoning, and serve on a heated platter, slicing the shanks into serving pieces. Arrange the vegetables around the meat and pour the sauce over all.
[Wolfe] “No man should neglect his cultural side.” ~ Fer de Lance