Lamb Shanks

For every two shanks:

1 tablespoon white flour
3/4 teaspoon salt
1/2 teaspoon crushed garlic
1/8 cup red wine vinegar
3 teaspoons brown sugar
½ beef stock cube
water – to make liquid up to 1 cup.

Wash shanks. Into a clean plastic bag put flour, salt and garlic. Seal bag and shake ingredients well, making sure they are mixed. Put wet, but not dripping shanks into bag, a couple at a time. Seal bag and rumble shanks in mix until coated well.
Remove from bag and place shanks in a roasting dish. Put in oven at 160C for 20 minutes. Heat water and add remaining ingredients. Spoon over shanks. Seal roasting dish with lid or foil. Bake 1 hour or until meat is tender and falling away from the bone. Remove foil, and bake a further 10 minutes. Remove from pan and keep warm.
Use remaining juices to make gravy.