On Sun, 15 Apr 2007 10:25:20 -0700, Koko wrote:

>I bought some yesterday. I've never made them before.
>I do remember something about slow cooking them.
>Any suggestions as to with what.


Here is my favorite way of doing it:
http://www.epicurious.com/recipes/re...s/views/232803

I use this recipe for both veal and lamb shanks. I usually leave out
the tomato for a lighter color and tasting sauce.

For dredging, I use Alton Brown's trick of using a large ziploc back and
can get by with a 1/4 cup of flour.

Lastly, I use my crockpot instead of the oven.