Lamb shanks

If you're lucky to live in the South of France and have a shepard as your next door neighbor, getting lamb shanks ("souris d'agneau") is easy. In the U.S, you may have to look for imported ones from New Zeeland or go to Whole Foods. Once you have the meat, you just need a couple of hours to cook them, easy as pie.
Cover your shanks in flour and saisie them in a pan, just to give them a bit of a colored surface. In a dish that goes in the oven, heat some oil and butter, and brown sliced red onions until translucent. Add tomato puree, balsamic vinegar, rosemary sprigs and red wine. Add the shanks to the onion mix and put in the oven at 375 F (or 5/6 on an elctric oven) and cook for app. 3 hours. For 4 shanks, I use 3 onions, 1 dl of vinegar and 6 of red wine, leaving you just enough for a glass or two while the lamb cooks. Emily's suggestion is to serve with crushed potatoes mixed with fresh mint and thyme, which is delicious, or you can serve with greens.