From a secret sauce comes a nice looking recipe: 

2 teaspoons olive oil
2 tablespoons plain flour
Salt & freshly ground pepper
4 lamb shanks, trimmed
1 brown onion, chopped
2 garlic cloves, crushed
2/3 cup (160ml) red wine
700ml bottle passata
600g Sebago (brushed) potatoes, peeled, chopped
1/3 cup (80ml) low-fat milk, warmed
250g green beans
1/3 cup chopped fresh continental parsley
1 lemon, rind finely grated
1 garlic clove, extra, crushed

Heat oil in a large heavy-based saucepan over a medium-high heat. Season flour with salt and pepper then coat lamb in flour, shaking off excess. Add to pan and cook, turning often, for 5-6 minutes or until browned. Remove from pan. Add onion and garlic, and cook for 3-4 minutes until softened slightly.

Step 2
Increase heat to high and add wine to pan. Cook for 2 minutes. Stir in passata and bring to a simmer. Add lamb shanks to pan. Cover and reduce heat to low. Cook, covered, for 1-1 1/2 or until lamb is very tender. Season with salt and pepper.

Step 3
Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain well, mash and beat in milk. Steam beans. Combine parsley, lemon and extra garlic.

Step 4
Divide lamb shanks and sauce among serving bowls. Top with parsley mixture. Serve with mashed potato and beans.

Can have own choice of veges, of course. I have a turnip and a swede and will cook those with the shanks for the final half hour or so. 

Shes got a pink frilly apron too.