(6-8 portions)

  • 30 ml olive oil
  • 6 lamb shanks (about 2,7 kg)
  • 3 cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 5 ml dried mixed herbs
  • 2 bay leaves
  • 1 bottle (750 ml) red wine
  • about 8 small pickled onions

Heat oven to 180°C. Heat olive oil in a large saucepan. Brown the shanks two at a time. When all the meat has been browned, return shanks to the saucepan. Add garlic and season with salt and pepper. Add herbs, bay leaves and red wine. Put lid on saucepan and place in warm oven for 1 hour. Remove and allow to cool. Refrigerate shanks overnight. Remove about 3 hours before serving and put in an oven roasting dish. Put in the oven at 180°C. Turn and baste shanks every now and then. The liquid will seem too much, but it will reduce and form a delicious sauce. Oven roast shanks at least 3 hours until soft. Serve with baked quinces.