Lamb Shanks

 Local 'Cowichan Valley' free range lamb.

Slow Roasted

and served with  purple cauliflower, leeks, 

turnip, mashed potatoes,

and roasted garlic.

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.