Braised Lemon Lamb Shanks

Rinse lamb shanks, pat dry and season with salt and pepper. Peel onions and dice finely. Heat oil in a roasting pan and brown meat on all sides, add onions and saute until translucent. Deglaze pan with a little white wine, add lamb stock and braise, covered, in preheated oven at 170°C (approximately 350°F) for about 2.5 hours.  

Rinse and pat dry lemons. Cut two into slices, grate zest of the third and squeeze juice.  

Add lemon slices, 1 teaspoon of zest and lemon juice to the pan about 20 minutes before the end of cooking. 

Rinse wild garlic, shake dry and cut into thin strips. Add to the pan at the end of cooking and season everything with salt, pepper and sugar.