Pierce shanks all over to allow seasoning to penetrate the meat.

Remove rosemary from woody stalks.

Combine rosemary, garlic, salt and pepper.

Smother shanks with rosemary and garlic mixture ensuring the all of the meat is well seasoned.

Place shanks in your roasting pan.

Peel and cut shallots and then place around each shank.

Drizzle olive oil over shanks and shallots and then cover.

If your roasting pan does not have a cover, wrap pan with aluminum foil.

Place shanks in preheated oven at 375 and cook for 2 1/2 hours, until meat can be easily pulled from the bone.

Once shanks are cooked remove from oven.

Shanks will generate a gravy, pour gravy into a small pan.

Add red wine and saba or balsamic vinegar and heat on high until boiling.

Lower heat to simmer and stir until reduced by one third.

Strain reduced gravy.

Serve shanks in a deep plate or wide bowl.

Place mash in bowl or plate and then balance shank on top of mash. Pour a generous amount of gravy over shank and serve.