4-6 lamb shanks
1 finely-chopped onion (large brown)
1 finely-chopped carrot
500mL red wine (shiraz works best)
750mL beef stock (maggi or similar will do)
1 tablespoon finely-chopped rosemary
1 tablespoon finely-chopped thyme
1 clove crushed garlic
2 large chopped tomatoes
Preheat oven to 200°C. Combine ingredients in large covered oven-proof dish, place in oven. Ensure that the meat is covered; this may require more stock + wine. After 30 minutes turn oven down to 150°C, cook for a further 90-120 minutes (or until meat is separating cleanly from the bone - it can take longer). Retrieve meat from pot, cube and serve.
Stock can be discarded at the end of cooking, or used (after straining) as the base for a sauce to go with the meat.
I serve this with vegetables oven-baked in a similar stock (red wine + beef stock).