The shanks were browned in a heavy pan (I used a vintage cast iron
skillet with a tight fighting lid). Removed from the pan. Sauteed
chopped shallots and garlic in the same pan.Added some chopped rosemary, a
splash of red wine, a little beef broth, a
squirt of tomato paste, added the shanks back to the pan along with a
couple of heads of garlic, covered and place in a 350°F oven. Time
depends on the size of the shanks. These were off a small lamb, so the
four shanks weren't very big so they were tender in less than 2 hours.