Thanks for the Shanks

6        lamb shanks
6 Tbs    (or more!) cumin
2-3 Tbs  olive oil
6        medium cooking onions,
         peeled and halved
1/4 bulb garlic cloves, peeled and chopped
1 cup    red wine
1 cup    stock
1        bay leaf
         salt and pepper to taste

Wash and pat dry lamb and season with cumin. Fry lamb in a frying pan, 3 shanks at a time, in olive oil. Place all 6 shanks in an ovenproof dish and add chopped onions, garlic, wine, stock and bay leaf. Cover and place in a preheated 350-degree oven. Bake for 2 1/2 hours until tender. Do this preparation the day ...