I used to think that Lamb Shanks wouldn't work on a weeknight since it takes such a long time to cook. Then I found this recipe which only requires about an hour and a half of braising so weeknight Lamb Shanks it is. I think the reason it doesn't take as long is cuz I'm only cooking 2 shanks and the less there is to cook, the less time it takes. The meat was falling-off-the-bone tender and really flavorful from the tomatoes and marjoram. As usual, I skipped the celery since neither of us like it and used beef broth instead of the bouillon cubes. YUMMY weeknight dinner!