Lambshanks with vegetables

Another take on lamb shanks. For 2: Peel and slice / dice 1 carrot, 1 large tomato, 1 red onion, 4 garlic cloves, 1 fistful of dried apricots, and 1 green chili pepper and put in an oven-safe dish. Put the lamb shanks on top and cover with thyme sprigs, lemon slices, and slices of butter. Pour some olive oil over and cook 10 minutes at 200 c / 390 F. Pour over 1 dl of water and 1 dl of white wine, and cover with aluminum foil and cook another hour. Turns the shanks every now and then. Uncover, and cook another 40-60 minutes.
Cooking times will vary depending on your oven, ours is notoriously under-performing and slow. The meat should come off the bone with a fork when ready. You can also add parsley root or another root vegetable, depending on what's in season.