Does anybody have a good recipe for whole lamb knuckles?

I normally make a stew out of the smaller cuts but once had some whole ones at a friend (ok distant friend and she lives far away) so I wondered if one could roast them in the oven? Any tips or recipes? Thanks!Does anybody have a good recipe for whole lamb knuckles?
Your gonna love this one.





Slow Cooked Rosemary Shanks





Lamb shanks are slowly simmered with rosemary, red wine, onions and orange zest in this recipe until the meat literally falls from the bone. Serve with a garlicy potato puree.





Ingredients:


2 lamb shanks or less pricey lambs knuckles


2 Tablespoons of finely chopped rosemary


2 large onions


Zest and juice of 1 Orange


3 Tablespoons of Olive Oil


1/8 a bottle of Shiraz


1 cup of beef stock


Freshly ground black pepper


6 Potatoes peeled and cut into chunks


2 teaspoons of Chives


Salt


Butter


2 teaspoons of Parsley


5 cloves of garlic


Directions:


Scatter the Lamb Shanks with rosemary. Finely slice the onions. Grate the zest of the orange. Heat the oil and brown the lamb shanks on all sides. Remove the shanks.





Add the onion to the pan. Cook the onion with the orange zest UNTIL THE ONION IS BROWN AND CRISPY. Add the wine, beef stock and the juice of the orange, with salt and pepper to taste, to the onion and bring it to a simmer.





Put the onion mix in a heavy lidded roasting pan and add the lamb shanks. Place in a 180-Celsius oven for one hour and fifteen minutes.





Boil the potatoes to create your Garlicky Potato foundation for your Lamb Shanks. Mash or puree them depending on your taste. Mix in your Chives and Parsley and chopped raw Garlic. Add butter and salt to taste.





To serve, pile garlicky potato puree on to two serving plates and top with a Lamb Shank and the sauce in the bottom of the roasting pan.