2. Add the onions, garlic and rosemary to the casserole and fry until softened. Return the lamb shanks to the casserole, then add the wine, balsamic vinegar, bay leaf and a little stock, if needed. Cover with a lid or foil and simmer gently for 2-3 hours or until the meat is falling away from the bone. Meanwhile, prepare the caramelised vegetables and creamy mash.