Lamb Shanks with an Asparagus and Ricotta Sauce

Easy and lighter tasting than most shank recipes I have made.

1 shank per person
Stripped rosemary
Chopped garlic
Salt and pepper
Olive oil
1 cup red wine
4 or 5 tbs ricotta
1 bunch asparagus thinly sliced
Chicken stock
1/2 tbs fresh basil
1/2 tbs fresh parsley
1/2 tbs fresh mint
2 cloves garlic
Steamed cauliflower

Preheat an oven to 130C. Grind the stripped rosemary, garlic, salt and pepper and some olive oil in a pestle and mortar until you have a rough paste. Rub the paste over each shank. Sear the shanks on the stove in the casserole/roasting dish you are going to use until they have nice colour. Pour in the red wine, add a lid and place in the oven for 3 or so hours. Baste the shanks occasionally.
When the shanks are ready, pour off or spoon out all of the rendered fat. Place the cooking dish back on the stove top and heat to medium. Deglaze the pan with about 1 cup of chicken stock. Mince the garlic, basil, parsley and mint. Add the minced herbs, asparagus slices and ricotta to the chicken stock. Reduce slightly and check for seasoning. Place a shank on each plate, top with sauce and serve with the veg.