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1
Preheat oven to 160u00b0C.
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2
On the stove heat the oil in a large casserole dish (that is ovenproof).
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3
Season the lamb shanks with the sea salt and freshly ground pepper.
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4
Add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
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5
Add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.
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6
Remove from the heat and return the first 3 shanks to the casserole dish or pot.
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7
Remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.
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8
Bring to the boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.
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9
Transfer the lamb to a platter and cover to keep warm.
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10
Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
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11
Return the shanks to the sauce and cook over moderate heat until warm.
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12
Spoon into bowls and serve.
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13
I would serve with mashed potato and steamed vegetable.
