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Ingredients

• 6   lamb shanks (3/4 to 1 pound each)
•   Kosher salt and freshly ground black pepper
• 2 tablespoons  extra-virgin olive oil
• 1 cup  dry white vermouth, preferably Vya or Noilly Pratt
• 2   bay leaves
• 2   heads garlic, separated into cloves (unpeeled)
• 2 teaspoons  fresh lemon juice; more as needed
• 1/4 cup  chopped fresh herbs, preferably a mix of mint and parsley (chervil and chives are also good)

Description

The Inspiration For My Recipe Comes From Richard Olney's Where The Shanks And Garlic Are Cooked With Nothing More Than A Bit Of Water. I've Updated Olney's Version By Adding Dry White Vermouth And A Few Bay Leaves To Give The Braising Liquid A

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