The Farm has lots going on under the ground in the way of potatoes, carrots, garlic, and onions. The Farmer’s Wife has gathered those (and a tomato or two), and taken them into the Farm kitchen. There, they’re washed if they need washing, peeled if they need peeling, and roughly chopped. Several lamb shanks are set out to room temperature before they’re put in a large cast-iron skillet sizzling with browned butter. They’re turned this way and that, making sure all sides are a nice brown. The shanks are removed and set aside to rest and all those vegetables that grow under the ground are added–you know the ones–the garlic,…