Preheat the oven to 160 °C.
Heat the oil in a large
heavy-bottomed casserole pot with a tight-fitting lid and brown the lamb
shanks. When done, remove from the pot and set aside.
In the same pot, cook the
onions, bacon, garlic, herbs and peppers over a medium heat until softened and
just beginning to brown.
Return the shanks to the
pot, add the wine and vinegar and season well.
Put on the lid and place
the pot in the centre of the oven. Cook for 1½ hours or until the lamb is
tender and just beginning to fall off the bone.
If the sauce is too thin
for your liking, remove the meat and vegetables with a slotted spoon, return
the pot to the stove and cook the sauce over a high heat to the desired
thickness before replacing the main ingredients. Serve with mash or rice.