Recipe - Tipsy Shanks Of Lamb

2 Trimmed lamb shanks
3 Peeled halved cloves garlic
1 sl Carrot
One fourth cup Chopped onion
2 tablespoon Gin
1 Sprig rosemary or 1/2
teaspoon of dried rosemary
1 Sprig or One half teaspoon dried
thyme
Pepper to taste
One fourth cup Water
One fourth cup Madeira
46 new potatoes
46 boiling onions
One half cup White wine OR One fourth cup water
and One fourth cup vermouth

Trim all fat and sheating from shanks. Rinse well and pat dry. Add all the
ingredients except madeira, potatoes, and onions to a heavy casserole, or a
dutch oven. Bring to a boil, reduce heat to low and simmer for 1 hour. Turn
meat; add madeira and spoon juices over meat. Continue to simmer for 1
hour, basting meat periodically. Add the boiling onions and new potatoes;
continue to cook until done. Done is when a fork pierces the potatoes
easily; approximately 30 minutes. Serve with baby peas and a mint jelly.