Lamb shanks

Lamb shanks are so easy to prepare. As long as you give them a long time in the oven, then it's hard to go wrong. I cook them for around 2 - 3 hours for fall apart, tender and delicious lamb.

For 4 people:
4 lamb shanks
2 onions roughly chopped
A handful of frozen cranberries
A cup of red wine
Salt and pepper
Vegetable stock (make plenty and keep it warm to allow you to keep topping up the liquid and keep the meat moist as it cooks
Other options (some of these are not low GI):
orange juice
black tea
cranberry juice
Pepsi (I know but really good!)
apricots, chopped
rosemary
Vinegar (a little rubbed on if you don't want to use red wine or orange juice - helps to tenderise the meat)

Put the shanks in an oven proof dish where they fit fairly snuggly but aren't crammed together.
Pour over the wine 
Cover your hands in salt and pepper and rub this all over the meat.
Add the cranberries and onions and enough stock that they are mostly covered and cook at around 200 degrees C for around 2 - 3 hours, turning regularly and topping up the liquid as required. They are ready when the meat is falling off the bone and they are starting to caramalise.