LAMB SHANK METHOD:
Pre-heat oven to 180 degrees celsius. Season lamb shanks with salt and pepper then rub with mustard and paprika. Roast in the oven until brown then remove from oven. In a deep tray (pressure cooker can be used too), place shanks, onions, garlic, bay leaves, 2 glasses of red wine, then cover with water so that the shanks are submerged. Cover with foil. Slow roast for 6 hours at 160 degrees celsius. Check every hour if water is still enough and test tenderness with a knife or fork to make sure it does not overcook. Once the shanks are tender, remove them from the cooking liquid and set them aside. Strain the liquid into a clean pot and reduce to make a jus (sauce made from liquid meat was cooked in). Thicken a little bit with corn starch to form a good glossy sauce consistency.