Fry a couple of onions and as much garlic as you like in a wide bottomed pan.Coat the lamb shanks in flour,rosemary,and black pepper and then brown in the pan.When the meat is sealed, chuck in about half a bottle of red wine, maybe a bit less and some maybe lamb stock( i used the stuff from waitrose last night but it was so flavourless i might as well have just made a bit of veg stock up), bit more rosemary, any veg you want to put in(carrots? mushrooms?)pop a lid on and leave to bubble away for at least an hour, preferably longer.
Tastes fab and v.v easy.I just made this up as i went along so anything else you wanted to chuck would be ok too i'm sure.