Instructions

1. Preheat the oven to 150°C/300ml/gas mark 2. Score the lamb and insert bits of garlic and rosemary.
2. Fry the lamb shanks in a pan over a high heat and fry in olive oil, turning until brown all over and remove. Remove and place to one side.
3. Into the same pan add in the vegetable and stir until lightly browned. Put vegetables into a casserole and place lamb shanks on top. Pour a little stock into the pan and use this juice to pour over the lamb in the casserole dish.
4. Pour in the red wine and chicken stock, and cover. Preheat the oven. Cook for 2 hours 30 minutes minimum. Make sure to keep checking on the dish and add water if need be.
5. Serve with creamy mashed potatoes and greens.