1 c. dry vermouth
6 lamb shanks
1 c. oil
1 tbsp. lemon juice
1 tsp. salt
3 shallots or 1 med. onion, chopped
2 garlic cloves, minced
1 tsp. chopped basil
1 tsp. chopped tarragon
10 peppercorns, crushed

Marinate lamb shanks in vermouth, oil, lemon juice, shallots, garlic, herbs, salt and pepper. Let stand at room temperature for at least 4 hours. Turn lamb shanks once or twice and spoon marinade over them. Broil lamb for about 30 minutes, turning frequently and basting well with the marinade. This marinade may also be used for chicken, turkey or other cuts of lamb.