3/4 cup dry white wine
1/2 cup sugar
1/4 cup (packed) fresh mint leaves
2 Meyer lemons
1/4 tsp coarse kosher salt
COMBINE wine, sugar, and mint in heavy small saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat; let stand 30 minutes. Strain syrup into medium saucepan; discard mint.
USING vegetable peeler, remove peel from lemons in strips. Place strips in mini processor. Add lemons and juice to mini processor, using on/off turns, chop coarsely.
ADD lemon mixture to mint syrup. Boil until mixture is reduced to 2/3 cup. Stir in salt, cool. Add to squeeze bottle.
ADD 1oz to Bonewerks Culinarte Lamb Shank bag (after shank is removed).
SHAKE bag to emulsify compote and the sauce.