Lamb Shanks

Lightly coat the lamb shanks in flour, and brown them lightly in some oil.
Remove from the pot and add some onions, celery and carrots, quite chunky slices.
Cook them for a couple of minutes, and add some garlic, dried herbs. Stir.
Add 1 cup of wine, and reduce by half.
Add 1-2 tins of tomatos depending on how many shanks you are cooking.
and 1-2 cups of stock. Bring to the boil and add the lamb shanks back in. (make sure thay are covered by the liquid)
Reduce the heat to low and simmer for about 2 hours (depending on the size of your shanks) until the meat falls off the bone when you stick a fork into it.
You can also put it in the oven on about 160 for a couple of hours.

Check the liquid levels throughout cooking and make sure it doesnt dry out.
Just before serving, add some fresh parsley, oregano and/or thyme, 1 teaspoon of dijon or seeded mustard and a couple of splashes of worcestershire sauce. Stir.

Serve with mash pasta or rice :)

ETA - if you need to thicken it, add some cornflour or Arrowroot flour to some water and make a slurry, then add to the pot. cook it out and it should thicken. Or you can put a couple of whiole peeled potatoes in the pot at teh beginning and the starch from the potatoes will leech in to the sauce and thicken it. Just discard the potatoes before serving