Braised lamb shanks - so easy, and so great for a dinner party!

1 Tbs. canola oil
3-4 lamb shanks, 14 to 16 oz. each
salt & pepper to taste
1½ cup pearl onions
2 medium cloves garlic, minced
3/4 cup full-bodied red wine (your fave)
2 cups fresh or frozen cranberries
1 cup low-salt beef broth (home made - right?)
1/3 cup honey
3 Tbs. minced chipotles in adobo
2 tsp. ground cumin
chopped fresh cilantro for garnish (optional)

Heat the oven to 325°F.
Heat a 12-inch cast-iron skillet or dutch oven over medium-high heat, about 2 minutes. Add the oil, then add the lamb shanks and cook, until browned on all sides, 10 to 12 minutes. Transfer the shanks to a plate. Season with salt and pepper.

Cook the onion in the skillet over medium heat, stirring until softened, 2 to 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the wine, scraping up any browned bits from the bottom of the pan, and bring the mixture to a boil.
Stir in the cranberries, broth, honey, chipotles, and cumin and cook until the cranberries start to pop, about 5 minutes. Place the shanks back in the skillet, cover tightly with a lid or heavy-duty foil. Place in the oven and cook, turning the lamb shanks 2 or 3 times during cooking, until they are fork tender, 2 to 2-1/2 hours.
Transfer the shanks to a platter and cover to keep warm. Skim any fat from the sauce in the skillet and boil over high heat until reduced by half, about 8 minutes. Season to taste with salt and pepper. Serve sprinkled with cilantro.