0,1 pt. / 1/2 dl raps seed oil
4 lamb shanks
1 carrot, coarse chopped
1 onion, coarsely chopped
1 celery, coarse chopped
3 cloves garlic, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon rosemary, finely chopped
1 bay leaf
1 tablespoon flour
1 can of dark beer, 1 pt. / 5 dl
0,5 pt. / 2.5 dl ox stock
8 potatoes into wedges
 Preheat oven to 285 F / 140 C. Brown lamb shank in oil in a frying pan on medium heat. Season with salt and pepper.
 Fry carrots, onions and celery for two to three minutes or until they are shiny and soft. Add garlic, thyme, rosemary and bay leaf and fry for two minutes. Add flour and fry for 1 minute. Add beer and bring to a boil. Add beef stock and bring to a boil again.
 Put lamb shank and sauce into a baking dish, cover with aluminium foil and bake in the oven for two hours.
 When lamb shank has 40 minutes left in the oven, put the potatoes under the foil and bake them with the lamb shanks till they are done.