Pre-heat the oven to 160 - 170 degrees C. Heat oil in a deep heavy casserole dish, like a dutch oven, on the stovetop on medium to high heat. Sear the lamb shanks all over, then remove and set aside.
Add more oil if necessary, reduce the heat to medium then add the onions and fry until translucent. Add the garlic, stir for 2 minutes then add the red wine and stock. Bubble for a minute or two then add the rest of the ingredients except for the rosemary garnish.
Bring to the boil then add the lamb shanks back to the dish. Reduce the heat to low, turn the shanks to coat well and place the lid on the casserole dish. Place in the oven and simmer for a good hour or so.
Remove from the oven and check on the sauce, using a spoon to coat the lamb well with the sauce. Return to the oven. Repeat this process until the lamb is almost falling off the bone and the sauce has thickened. Depending on the size of the shanks, I cook this for about 3 hours but you may need to vary.
Serve with creamy mashed potatoes with a rosemary sprig on the lamb. Delicious!
Like the other review this was also my first time cooking lamb shanks. It was very easy and tasted fantastic! Have made it again since.... the first time we only had an expensive wine in the house and not being wine drinkers decided to use this for it. The second time I just bought some cheap wine and it didnt taste as good. Think I need to learn a little about what type of wine is good for what! - 29 Oct 2012
This was my first attempt at lamb shanks and it was a great success! I cooked it for a little longer than 3 hours and the meat was so tender I had trouble picking it up out of the pot because it was falling apart. Next time I will cook for a little under the 3 hours. Oh I also added a bit of honey because it was a little tangy. - 04 Nov 2011