Hi Sandy. I usually make mine from my head but it goes something like this. Presumably you are using a slow cooker, if not I will give oven times too.
4 lamb shanks, trimmed of all fat possible (this takes time but is necessary)
olive oil & butter
l large onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cloves garlic, crushed
1/2 cup red wine
400g can diced tomatoes
l cup beef stock
S & P to taste
Dust the lamb shanks in flour and brown in a little oil. Place in slow cooker or baking dish. Saute chopped vegies until lightly brown and softened, add remaining ingredients, bring to the boil, scraping up any caramelised bits off the bottom of the pan. Season with S & P. Pour over the shanks and bake 8 hours on low or 6 hours on high in the slow cooker or in the oven 180o for 2-1/2 to 3 hours. If you make them the day beforehand, you can remove any excess fat that has solidified. The liquid should be enough for the slow cooker but you may have to add some more water to an oven recipe - just check as you go along.
