Braised Lamb Shanks with Sour Cream and Capers

Description
Purchased from the Patterson Estate in Tyler, Texas in 1992. Dated 1972. Notation on card indicates this is an Easter specialty.
 * Contributed by Cat's Recipes Y-Group

Ingredients

 * 2 lamb shanks, each cracked into 3 pieces
 * 2 tablespoons cooking oil
 * ¾ tsp salt
 * ½ cup wine
 * 1 bay leaf
 * 1 sprig parsley
 * 1 sprig thyme
 * ½ cup sour cream
 * 2 tablespoons capers

Directions

 * 1) Brown shanks well in oil.
 * 2) Pour off drippings and add remaining ingredients.
 * 3) Cover and simmer about 1½ hours, turning shanks once or twice, until tender.
 * 4) Lift shanks to a deep platter.
 * 5) Skim fat from broth; mix in sour cream and capers.
 * 6) Spoon a little sauce over shanks and pass the rest.