Heat a little olive oil in a large fry pan, add shanks and brown all over. Remove shanks and wipe pan clean.
Heat a little more oil in pan add onion, mushrooms and garlic, cook stirring until onion softens and mushrooms brown slightly.
In a large saucepan add onion mix and all the other ingredients, except cornflour and parsley, return shanks to pan.
Bring to the boil, then reduce heat to low and cook covered about 4 hours or until lamb is falling off the bone. My shanks were quite meaty so time will vary depending on sizes of shanks.
Remove shanks and cover with foil to keep warm.
Mix a little water with the cornflour and add to liquid, bring to the boil and stir until mixture thickens. (It will not be super thick just a nice gravy consistency.).
To Serve: Place a mound of mash on a plate, top with a shanks and pour sauce all over, garnish with parsley if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	188.21 Kcal (788 kJ)
Calories from fat	3.33 Kcal
		% Daily Value*
Total Fat	0.37g	1%
Sodium	44.44mg	2%
Potassium	552.88mg	12%
Total Carbs	25.35g	8%
Sugars	8.62g	34%
Dietary Fiber	2.55g	10%
Protein	3.5g	7%
Vitamin C	8.4mg	14%
Iron	1.5mg	9%
Calcium	54.2mg	5%

Amount Per 100 g
Calories	58.56 Kcal (245 kJ)
Calories from fat	1.04 Kcal
		% Daily Value*
Total Fat	0.12g	1%
Sodium	13.83mg	2%
Potassium	172.04mg	12%
Total Carbs	7.89g	8%
Sugars	2.68g	34%
Dietary Fiber	0.79g	10%
Protein	1.09g	7%
Vitamin C	2.6mg	14%
Iron	0.5mg	9%
Calcium	16.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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