The shanks were browned in a heavy pan (I used a vintage cast iron skillet with a tight fighting lid). Removed from the pan. Sauteed chopped shallots and garlic in the same pan.Added some chopped rosemary, a splash of red wine, a little beef broth, a squirt of tomato paste, added the shanks back to the pan along with a couple of heads of garlic, covered and place in a 350°F oven. Time depends on the size of the shanks. These were off a small lamb, so the four shanks weren’t very big so they were tender in less than 2 hours.
Local ‘Cowichan Valley’ free range lamb.
and served with purple cauliflower, leeks,
turnip, mashed potatoes,
and roasted garlic.