Dust the shanks in amaranth flour that has been seasoned with pepper and salt.
Heat olive oil in a pan over high heat and brown the shanks. Place in a slow cooker with bay leaves, eschallots, garlic, rosemary and marjoram. Season with pepper. Pour over the beef stock and red wine. Cook overnight or during the day.
Boil the sweet potato until just tender and mash with a little olive oil and steam broccoli.
Note: In Chinese medicine, the marrow found in the lamb shank bone is said to help strengthen the kidneys. It is said to improve Jing, our vitality and resistance to disease, and our longevity.
Makes 4 servings