Shanks (by G)

I decided to get a jump on dinner the day before and simmered some lamb shanks for many hours in a mix of onion, garlic, celery, carrot, capsicum, tinned tomatoes, rosemary, a but load of red wine and beef stock with a bay leaf thrown in for good luck.

Come serving time I just reheated the shanks and reduced some of the sauce with an Asian green thrown in for greenness and served the lot with some very, very buttery mashed potatoes. The potatoes were not as buttery as I'd hoped but I ran out of butter so they were just very, very buttery.