Add the garlic and fresh herbs, stir, and sauté for 4-5 minutes. Add the red wine and water, increase the heat and bring to a simmer for a couple of minutes.

If using a casserole, return the lamb shanks to it, otherwise place the lamb in an oven dish, just large enough to fit them in one layer. Cover with the vegetable/wine/stock mixture — with all the herbs — and place it in the oven, covered with a lid or foil.

Cook for 45 minutes, turning the meat halfway through, then reduce the temperature to 160°C (fan) and cook for an additional 1½ - 2 hours, turning and basting occasionally. Remove the lid for the last 30 minutes. (As different cuts and size of meat take different time, test the meat with a fork or knife. It should slide in and out with ease once cooked. If still a little firm then cook for another 20-30 minutes.)

Once cooked, remove from the oven and rest the meat (covered) for about 10 minutes before serving. Serve hot, either by a whole shank per person, or by slicing or shredding the shanks with gravy on top or on the side.

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