A popular method of preparing lamb shanks is to braise them. This is accomplished by first searing the shanks in a hot pan, then cooking them in a stock or other liquid over low heat (or in an oven) for several hours. The result is extremely tender, fall-off-the-bone meat that is sure to please. Some recipes will also call for the addition of root vegetables such as potatoes, parsnips, or carrots so that a side dish will cook along with your shanks.