Preheat the oven to 200 degrees. Season the shanks and brown in a little olive oil, add the onion and garlic and brown too, then transfer to a casserole dish. Deglaze the pan with the wine and pour over the shanks, top up the casserole with enough stock to cover, add thyme and bay leaves, braise for 1-½ hours.
Remove shanks from the broth, strain and allow the broth and shanks to cool, this can be done a day in advance. Skin away any fat, add the rosemary and reduce the stock by ¾, check seasoning. Mix the vegetables in a bowl with olive oil, salt and pepper and bake covered for 30 mins.
When ready to serve, melt butter in a pan and lightly brown the lamb shanks, add the vegetables and reduced broth and simmer until the sauce coats the vegetables and the lamb is heated through. Serve in bowls with plenty of chopped parsley.
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