Gretta’s Lamb Shanks

Place shanks in a casserole dish equipped with a lid (or use foil). Sprinkle liberally with salt and pepper.

Add garlic, rosemary, and enough vermouth to come up about 1/2 inch from the bottom of the dish.

Cover the pan and cook for about 2.5 hours or until shanks are tender enough to easily pull away from the bone.

Remove the shanks.

Mash the gallic in the pan with the juices and mix well.

Serve the shanks with sauce drizzled over the top.