I know the old saying, closer the bone sweeter the meat but I do love deboning things.

Ingredients
4 lamb shanks
1 can crushed tomatoes
1/2 cup port
8 olives diced
4 cloves garlic diced
1 onion diced
Fresh thyme

Method
Remove the bones from the shanks, roll and tie just enough to keep them together.  Place shank meat in a casserole dish or camp oven.

Mix together all other ingredients and pour over the meat.  Bake for two and a half to three hours.  Lamb shanks do need a lot of cooking.