2    Trimmed lamb shanks
3    Peeled halved cloves garlic
1 sl Carrot
1/4 c  Chopped onion
2 tb Gin
1    Sprig rosemary or 1/2
-teaspoon of dried rosemary
1    Sprig or 1/2 teaspoon dried
-thyme
Pepper to taste
1/4 c  Water
1/4 c  Madeira
4-6 new potatoes
4-6 boiling onions
1/2 c  White wine OR 1/4 cup water
-and 1/4 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.