Preheat the oven to 300 degrees F.
Salt and pepper the lamb shanks. Sear
each shank in a large skillet with a tablespoon of olive oil until golden brown on each side, about 3 minutes on medium-high heat.
Place a layer of alfalfa hay in the bottom of a Dutch oven
or any ovenproof dish. Add a layer of the chopped onions
, and then place the lamb shanks in the dish. Add the wine until the liquid mostly submerges the shank. Supplement with water if you don't have enough wine to reach the submersion point. Add the thyme
and bay leaf. Cover the shanks with more alfalfa
hay, and then cover the dish with aluminum foil. Braise
in the oven until the meat has somewhat settled towards the bottom of the shank
and it easily pulls with a fork, about 2 hours.
Once done, discard the alfalfa hay and the aromatics and gently rinse the lamb. (If necessary, re-warm the lamb
in the oven with about 1/2 cup wine
for 10 minutes at 350 degrees F, or until the temperature you desire.) Serve with Cabbage Slaw and Black Tomato Jus
greens if you'd like.