Step 1

Preheat oven to 200°C. Heat oil in a large, heavy-based, flameproof dish over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.

Step 2

Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.

Step 3

Cover dish, transfer to oven and bake for 1 hour. Remove lid and bake for a further 30 minutes or until shanks are tender. Serve with potato and beans.