In a blender, add the leaves from two sprigs of the rosemary, thyme and rosemary. Add the butter, a clove of peeled garlic, a pinch of salt and pepper and blend until all the ingredients are combined.
With a sharp knife, cut holes several times into each lamb shank. Ensure the holes are big enough to shove bits of the seasoned butter into.
Cut the holes to the bone and once you have finished, divide the butter equally into the holes. Push the butter into the holes of all the lamb shanks.
Next, coat the lamb shanks with flour seasoned with salt and pepper.
Place the oil in an oven-proof casserole dish/pot and fry the shanks evenly until browned.
Remove the lamb shanks and set aside.
In the same pot, fry the onions, leeks, carrots and garlic for several minutes until softened, before adding back the lamb shanks, along with the wine, bay leaves, remaining rosemary, thyme, sage leaves, stock cubes and (if necessary as the wine may be sufficient to cover the lamb) the glass of water.
Give everything a good stir and after a couple of minutes cover the pot with a lid and place the pot in the oven to slow cook for approximately 2-3 hours or until the lamb shanks are cooked through, the sauce is deliciously thick and glistening and the meat is falling of the bone.
For extra flavour, you can add also All-Purpose seasoning to the flour before coating with the lamb shanks.
For extra, extra flavour, you can season the lamb shanks overnight in a combination of All-Purpose, onions, garlic and herbs before going through the above directions.
To get as much fat out of this dish as possible, after cooking allow the pot to cool down before placing in the fridge over night.
The next day the fat will have risen and solidified to the top of the dish, making it easy to just scoop out and discard before re-heating the lamb shanks.