6 garlic cloves
4 lamb shanks
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
2 tablespoons olive oil
1 1/2 cups sliced onions
2 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh mint
1 tablespoon fresh thyme leaves
1 tablespoon chopped parsley
1 cup white wine
3 cups veal stock

Preheat oven to 325°F.

Cut one of the garlic cloves in half and rub the lamb shanks with the halves. Cut the remaining cloves into think slices and set aside. Season the shanks with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper and dredge in the flour.

Heat the olive oil over medium heat in a dutch oven or large oven proof skillet. Add the lamb shanks and brown on all sides. Remove the shanks from the pan and set aside.

Toss in the onions and cook for 3 to 5 minutes. Add the garlic, let cook for about 1 minute. Add the rosemary, mint, thyme, and parsley and cook for an additional 3 to 4 minutes.

Add the wine to the pan, raise the heat to high, and reduce by half. Stir in the veal stock, season with the remaining salt and pepper, and bring to a simmer. Place the lamb shanks in the pan, cover, and bake for 2 hours, until the meat is fork-tender.

Uncover the pan and turn the oven up to 500°F. Let the lamb shanks brown in the oven for 20 minutes, basting the meat thoroughly with the pan gravy every 5 minutes.

Remove the shanks from the pan and keep them covered and warm Strain the pan gravy into a bowl and, using a bulb baster or ladle, skim as much fat as possible from the surface. Return the gravy to the dutch oven and reduce by half over high heat. Transfer the lamb shanks to a warm serving platter. Spoon part of the gravy over the shanks and serve the rest in a sauceboat on the side.