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1
Put the olive oil in a large deep skillet or flameproof casserole with a lid and turn the heat to high.
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2
A minute later, add the lamb shanks and brown well, turning as necessary; this will take at least 10 minutes.
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3
About halfway through the browning, sprinkle the lamb with salt and pepper and add the garlic and thyme.
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4
When the meat is nicely browned, add the liquid, turn the heat down to low, and cover.
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5
Cook at a slow simmer until the lamb is quite tender, about 1 1/2 hours or a little longer.
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6
(The dish may be prepared to this point, then covered and refrigerated for up to a day.)
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7
Add the potatoes and re-cover.
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8
Raise the heat if necessary (the mixture should continue to boil, but not too rapidly) and cook until the potatoes are just about tender, 30 to 45 minutes more.
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9
If the stew is very thin, raise the heat to high and uncover to boil out some of the liquid.
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10
When the potatoes are tender, taste and adjust the seasoning, stir in the lemon juice, garnish with a few fresh thyme leaves if you have them, and serve.
