Fall off the Bone Lambshanks

Growing up in New Zealand I ate my fair share of lamb.  Here's one of my favorite, fall of the bone, dishes. Perfect for a rainy day with a good mash.  Or go light with a simple green salad.  Next day lamb sandwiches are in a league of their own. 

Lamb shanks
Garlic
Rosemary chopped
An onion chopped
Olive oil
2 cups of red wine...and some
1 cup of stock
Salt and pepper

Stab the shanks a few times with a sharp knife then push garlic slivers into the holes.  In a heavy pot brown the shanks in olive oil and rosemary.  Take them out.  Fry the onion in the same pot then throw everything in and bring to a simmer.  Cover with some foil and a lid. Cook in a 350 degree oven for an hour and half.  Keep an eye on the sauce, if it dries up add some water.