Instructions: Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.

Dredge the lamb shanks in the flour and set them aside.

In a roasting pan on the stove over high heat, heat the olive oil until smoking hot. Add the lamb shanks and brown them well, 4 or 5 minutes per side. Add the garlic and mushrooms and saute until the mushrooms are tender, 3 or 4 minutes. Add the wine and cook for another 3 or 4 minutes, or until half the wine has evaporated. Add the stock and bring the mixture to a boil over high heat. Add the rosemary, savory, and salt and pepper to taste.

Cover the roasting pan with a lid or aluminum foil and place it in the oven. Bake until the lamb is tender, 1 to 1 1/2 hours.

Serve the Lamb Shanks with the Wild Mushroom sauce and accompanied by rice.

Serves four.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.