Place 4 shanks in a large ovenproof casserole. Add the thinly peeled peel of a lemon, 500ml beef stock, several squashed garlic cloves, salt and freshly ground black pepper.
Cover well and place in a preheated 180°C oven for 3 hours or until the meat is falling off the bones.
Remove from the oven, skim off any excess fat and serve. Good with a sprinkling of coarsely chopped mint and steamed rice.
