Reduce heat to medium, add the onions, leeks, lemon zest and lemon thyme to the pan and cook for 3 - 4 minutes, until the onion softens. Add wine and reduce for 1-2 minutes on a high heat, then add the stock.
Return the shanks to the casserole pan and slowly bring to the boil then cover the pan with a lid and transfer to the oven. Cook for 1½ hours, remove lid and baste.
Return pan uncovered for a further 30 - 40 minutes, or until meat is tender and just starting to fall off the bone. Season to taste with salt and pepper if necessary and serve.
This recipe reheats well, so make it a day or two in advance if you wish.
For a fresh, spicy kick, finish with fresh ground szechuan pepper.
Goes great with Honey Roast Parsnips
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