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1
Combine the lamb shanks, port, and garlic in a skillet just large enough to hold the shanks.
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2
Turn the heat to high and bring to a boil; cover and turn down the heat so that the mixture simmers gently.
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3
Cook, turning about every 30 minutes, until the shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
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4
Remove the shanks and strain the sauce.
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5
If time allows, refrigerate both separately; skim the fat from the top of the sauce.
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6
Preheat a grill or broiler until quite hot; the rack should be 4 to 6 inches from the heat source.
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7
Grill or broil the shanks until nicely browned all over, sprinkling them with salt and pepper to taste and turning as necessary; total cooking time will be about 15 minutes.
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8
Meanwhile, reheat the sauce gently; season it with salt and pepper, then add the vinegar or lemon juice.
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9
Taste and add more seasoning if needed.
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10
Serve the shanks with the sauce.
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11
Anise-Flavored Lamb Shanks (or Short Ribs): For an Asian-flavored main course, braise the meat in a mixture of 1/4 cup soy sauce, 1 cup water, 5 thin slices peeled fresh ginger, 5 whole star anise, 4 garlic cloves, and 1 tablespoon sugar.
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12
Proceed as directed, finishing the sauce with rice or white wine vinegar.
