1.Preheat oven to 160°C (140°C fan-forced).
2.Grease four 30cm x 40cm (12-inch x 16-inch) pieces of baking paper with butter; place one shank on each piece of paper. Top each shank with a lemon quarter, 1 tablespoon of the honey and one crushed garlic clove. Stand shanks upright, enclose with paper; tie loosely with kitchen string. Carefully pour a little of the combined wine and stock into each package; tighten string to secure firmly.
3.Stand packages in small deep casserole dish, so they fit snugly. Cover; roast 4 hours.
4.Serve shanks in their packages, to be opened at the table.