1.Preheat the oven to 170°C/Gas Mark 4. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.
2.Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.
3.Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocolli.
To cook in a Slow Cooker:
Brown the lamb shanks well and place in the slow cooker. Add in all other ingredients. You may need to add a little beef stock or water if it appears that the liquid does not cover the lamb and onions. Cover the slow cooker with its lid, cook on Low Setting for 8-10 hours or the High Setting for 4-5 hours.
Recipe by MLA - promoting Australian meat around the world