Lamb Shanks

1/4 C olive oil
1/4 C sweet vermouth
zest of 1 lemon
3 cloves garlic
3 sprigs rosemary
3 lamb shanks
fresh crushed pepper
kosher salt

Mix in a bowl 4 hours at room temperature or overnight in the refrigerator. Arrange shanks in a clay pot and cover with foil. Bake at 425 degree oven for 75 minutes or until tender. Baste 3 or 4 times.
Serve with baked potatoes.
From Lee Savacool