Instructions: Cream Sherry must be used, do not substitute regular sherry.

In a deep saute pan, heat oil and add garlic and saute. Dredge each shank in flour and remove excess. Add shanks to pan and brown on all sides. For sauce - - Remove garlic from pan. Add sherry, lemon juice and stock. Cook over medium heat for about 1 1/2 hours until meat is tender and falls off the bone. Remove the shanks, skim the fat from the pan and allow liquid to reduce until thick. If having trouble thickening,, try dissolving 1 Tbs. cornstarch in 2 Tbs. water and whisk into sauce. Add shanks back into pan and coat with sauce. Garnish with chopped parsley and lemon zest. Serve with arborio rice and onion bread pudding.

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