Braised shank of lamb
Preheat oven to 150 degrees. Cut the vegetables in chunks and place in a pot. Braise the butter in a frying pan. Rub the shanks with salt, pepper, and rosemary and add to the pot. Poor in the mixture of wine and water. When the shanks are tender after approximately 3 hours, filter the stock into a saucepan.
Add garlic and rosemary, and reduce to a sauce. Add salt and pepper to taste. Mash the root vegetables and mix in boiled, mashed potatoes if desired.
Serve the mash on a plate, and place the shank on top – and add sauce. Garnish with fresh rosemary and bolied green beans.