Slow Roasted Herb And Garlic Lamb Shanks - cooking recipe

Ingredients

3 sprigs rosemary (fresh)
2 tablespoons dried oregano
8 lamb shanks (2.5k french trimmed)
8 garlic cloves (peeled)
1/4 cup sweet white wine (or medium sweet sherry)
1 1/2 cups chicken stock

Preparation

Preheat oven to 170C (150C fan forced).
Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano.
Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper.
Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender.
Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.