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1
Preheat the oven to 350.
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2
Grab a knife and make a couple of shallow slits through the silver skin on both sides of each shank.
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3
Sprinkle the meat on both sides with a generous amount of salt and pepper.
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4
Schlepp a big, heavy frying pan over to the stove and heat it over medium-high.
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5
Pour in 1/3 cup olive oil and get it hot and fragrant.
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6
Add as many shanks as will fit comfortably in the pan without crowding, and cook til richly browned, about 4 minutes.
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7
Flip them over and brown the other side.
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8
Pull the shanks out and drop them in a roasting pan.
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9
Continue browning the rest of the shanks.
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10
Once all of them are done, clean out the pan and pour in the remaining 1/4 cup olive oil.
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11
Drag the pan back over medium-high heat and add the onions, seasoning them with salt and pepper.
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12
Cook til soft; then toss in the garlic and cook 1 minute more.
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13
Pour in the wine and broth and bring to a boil.
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14
Add the rosemary, Mutha Sauce, and cinnamon stick.
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15
Pour everything over the shanks and cover the roasting pan tightly with foil.
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16
Shove it in the oven to braise for 1 hour; then pull it out and give the shanks a flip.
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17
Pop them back in the oven to cook for another hour.
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18
Once the shanks are tender and the meat is pulling away from the bone, lift them out onto a good-looking platter.
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19
Cover and keep warm.
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20
Strain the braising liquid, and skim the grease.
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21
Pour the braising liquid into a small pan and reduce by half.
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22
Keep warm.
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23
Line up some dinner plates and mound a portion of Garlic & Cheddar Grits in the center of each one.
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24
Set a shank into each mound, spoon some of the sauce over each shank, and bring them to the table.
