Lamb Shanks with Sage and Apples

Meanwhile, peel and halve shallots and garlic. Rinse the herbs. Melt the butter in a large saucepan, sauté shallots and garlic until translucent, deglaze with the white wine and add the herbs. Season with salt and pepper. Remove the lamb shanks from the oven and place in the saucepan. Cover and cook until meat is tender, but not falling off the bone, about 1 hour. During this time, peel the apples, cut into slices and add to the lamb about 5 minutes before end of cooking. Serve the lamb shanks and apples in deep plates.