Crumbed lamb shanks

Preheat the oven to 190 ºC and pour 30 ml (2 T) of the oil into a large oven pan. Trim the shanks of any leftover bone and sinews.
Heat 30 ml (2 T) of the oil in a large saucepan and brown the shanks. Remove from the saucepan and arrange in the oven pan. Add the rosemary, whole cloves of garlic and wine and season generously with salt and pepper. Cover and bake for 1 hour until tender and done. Cool the shanks and strain the meat juices through a sieve into a smaller saucepan. Pat the shanks dry with paper towelling.
Increase the oven temperature to 200 ºC. Combine the breadcrumbs and Parmesan cheese. Brush the shanks with whisked egg and roll in the crumb and Parmesan mixture until well coated. Arrange in the oven pan, pour over the olive ail and bake for about 20 minutes or until golden brown. Meanwhile reduce the meat juices until slightly thicker. Keep warm. Serve the shanks with a sauce and garnish with sprigs of fresh rosemary.
Serves 6-8.