Pasture Fed Free Range Lamb Shanks

We only use hind shanks as they are less sinewy and cook quicker than forequarter shanks.  There are many easy recipes for shanks, here's one of our faves!  Simply sear off the shanks in a casserole dish on the stove top, while they brown, chop 1 red onion and a few garlic cloves, remove the shanks and brown the onion and garlic in the pan juices with a little red wine.  Add the shanks back in, cover with equal parts of balsamic vinegar, red wine and chicken stock (our house made one is the best).  Throw in some fresh rosemary, cover and oven bake for 3 hours on 140 deg.  Strain the liquid and add a little more red wine in a pot and reduce for the best jus.  Serve on a bed of asparagus and celeriac purée for something a little more fancy, or just plain mash, or roast veg, drizzle with jus and enjoy this simple yet beautiful recipe.