The shoulder shanks are smaller than the leg shanks, and less expensive. Generally, as they are not that easy to come by, I take what I can get. With leg shanks, an accompanying potato dish is sufficient, or some green salad. With shoulder shanks, you might like to serve another vegetable.
Remove any excess fat from the shanks, and rub them all over with the pepper, salt, herbs and cinnamon. Cover and refrigerate overnight.
Heat the oil in a heavy casserole, brown the lamb all over, sift on the flour, and mix it with the oil. Pour on the wine, bring to the boil, cover, and then cook on the lowest heat or in a low oven until the lamb is tender and begins to fall away from the bone. I generally give it 2 to 2½ hours.
Serve with jacket potatoes, a potato gratin, or this potato and cauliflower mash.
© 2000 Frances Bissell. All rights reserved.