braised lamb shanks

This inexpensive cut of meat needs long, slow, moist cooking.  I oven braised the shanks with lemon and oregano, and then finished by roasting with chunks of Yukon Gold potatoes.  For dessert I glazed some fresh pineapple wedges with brown sugar, roasted them until caramelized, and layered with pound cake for a pineapple shortcake (topped with lightly sweetened whipped cream and garnished with some of the fresh mint in our yard).