Alliance food - wine:
Rosé wine Domaine des Estournois Bandol goes well with the lamb shanks.
Preparation - 10 min; Cooking - 120 min. For two (2) servings: 2 Lamb shanks * 4 cloves garlic * thyme * bay leaf * 2 sprigs of rosemary * 4 tbsp of olive oil * white wine * salt * pepper
In order to obtain really soft and tender lamb shanks, it will be desirable to cook the meat in a casserole style pan. Heat some olive oil in the pan and fry the meat over high heat.
Add the garlic cloves, rosemary and bay leaf. Season with salt, pepper and thyme.
Fill a pot with hot water or a mixture of white table wine and water (50% - 50 %), and continue to simmer for about 2 hours. When the meat falls off the bone, your meal will be ready.
Serve either with mashed potatoes, or steamed potatoes, or rice, or steamed vegetables.