Start by cutting off excess fat from the lamb shanks. You will notice clear membrane covering most of the meat; try to remove most of this membrane with a sharp knife - however, do not remove any of the meat, just the membrane.

Coarsely chop the onion and garlic. Then add all ingredients to a covered oven baking dish. Depending on the size of the dish, the lamb shanks will probably be about 1/3 covered by liquid. Add enough water to cover about 1/2 to 2/3 of the lamb shanks.

Place the covered baking dish in the refrigerator for a time interval of 1 hour to overnight. If possible during this period, occasionally turn the lamb shanks in the liquid.

Turn the oven on and set it to 325 degrees F. It is not really necessary to preheat the oven. Cook the covered lamb shanks for 1 1/2 to 2 hours. Then uncover the lamb shanks and let them cook for an additional 20 to 30 minutes to allow some of the liquid to dry up. You will want some liquid for serving the lamb shanks. You will want to serve the lamb shanks with:

* A large helping of steamed vegetables * A side dish of a small serving of either noodles, baked potato, or rice

Place one lamb shank on each plate with the vegetables and other side dish. Then spoon some of the liquid from the baking dish over the lamb shanks. This liquid will contain a fair amount of fat so while you should generously spoon it over the lamb shanks please avoid pouring it over the vegetables and side dish. Some of the liquid will flow on the plate into the vegetables and side dish which is OK and adds flavor.