Coat each shank with flour.
Heat the oil in a saucepan and brown the shanks.
Remove from the pan and set aside.
Sauté the onions and garlic in the same saucepan until soft.
Return the shanks to the saucepan.
Heat the wine and stock and add to the meat.
Cover and simmer for one hour.
Add the carrots, potatoes and rosemary and bring to the boil once more.
Reduce the heat, cover and simmer for 20 minutes or until the meat is very tender.
Heat the oven to 180 °C and butter four 15 cm ovenproof dishes.
Mix the cornflour and water to form a paste and add to the sauce in the saucepan.
Bring to the boil and simmer until the sauce thickens.
Pour over the meat and leave to cool.
Roll out pastry to about 3 mm thick.
Cut our four 15 cm circles and cut a hole in each pastry circle for the shank bone.
Brush the edges of the dish with a little of the egg and water micture and carefully lay a pastry circle over the filling in each dish so the shank bone protrudes through the hole.
Bake for 20 to 30 minutes or until golden brown.
Mix 500 ml cake flour and 2 ml salt together. Rub 145 g cold, diced butter into the dry ingredients, using your fingertips. Alternatively, do it in a food processor. Add 30 to 45 ml iced water a little at a time to form a smooth dough. Gather the dough into a ball, wrap in clingfilm and chill for 30 minutes. Roll out and use. Makes 350 g shortcrust pastry (enough for lining a 25 cm pie dish).