Ingredients

• 2 lemons
• 8 lamb shanks (foreshanks), about 12 ounces each
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 8 cloves of garlic, peeled
• 2 cinnamon sticks
• 1 can (28 ounces) peeled plum tomatoes, chopped, with juices
• 2 tablespoons each: tomato paste and honey
• 2 cups ruby port wine
• 1 cup beef broth
• 3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish)
• 2 bay leaves

Instructions

1. Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.
2. Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.
3. Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.
4. Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.
5. Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.