Two lamb shanks arrived on my front porch today from Niman Ranch. They were expensive, for a cut of meat that is supposed to be cheap. However, since we routinely spend more than $17 to eat out, no matter how expensive 2 lamb shanks might seem, it's all relative.
I can see I'll need to find a local supplier, though. I know there are farmers around here who sell lamb, though probably not 2 shanks at a time.
Maybe it's time to invest in another freezer.
But what to do with the shanks? Braising seems the way to go, but do I go with Nigella's version, which I'll have to scale down considerably or do I go with Christopher Kimball's Lamb Shanks with White Beans and Rosemary from the Yellow Farmhouse Kitchen?
Further investigation seems to be in order.
1:08:29 PM 
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