Preheat the oven to 200*C/400*F/Gas 6. Pick the leaves off 2 sprigs of rosemary, mix them with the butter most of the sage & thyme in a food processor add the salt & pepper Using a small knife cut between the meat & bone from the base of the shank upwards do this to all the shanks, you need to make a hole big enough to get your finger in making a pocket . Divide the the flavoured butter mixture between all the lamb shanks then just push it into the hole you have made.
Tear off 4 large pieces of tinfoil fold in half to make them
about A3 size when folded. Divide the garlic & vegatables between them making a pile in the middle of each square of
foil, rub the shanks with the olive oil also seson with salt &
pepper then put one on each pile you have made add a sprig
of rosemary & a few sage leaves on top of each one. Pull up
the sides of the foilaround the shanks then pour in about 1/2
a small glass of white wine into each. Pinch the foil tightly
around the bone, any excess foil can be cut of with
scissors. Place them on a baking tray with the bones facing
up Put in the oven for 2 1/2 hours or until meat is tender & serve.