Put the lamb shanks into a pot they can fit snugly. Add the remaining ingredients, cover with a piece of parchment, then cook at 250 F for 3 hours or until the lamb is tender and the meat gives when pierced. Discard the rosemary. Remove the pot to cool completely, then refrigerate overnight.

The next day, remove the fat that congeals on top and discard. Heat the pot to melt the liquid, then remove the shanks and set aside.

Transfer the cooking liquid and garlic cloves to a blender, puree until smooth, then transfer back to the pot, along with the heavy cream. Add the shanks to the pot, cook on medium to heat through, tasting and adjusting the seasoning of the sauce for salt until it tastes good to you.

The sauce should be smooth and slightly thickened like gravy.

To plate and serve, remove the shanks to a plates, then, if needed, adjust the consistency of the sauce by cooking on high heat to evaporate liquid and thicken it, or add a splash of water to loosen it.

Serve with rice or potatoes and seasonal vegetables. Pictured is seared Brussels sprouts and mashed potatoes seasoned with cooked , chopped scallions, fresh parsley and dill.