cooking a lamb shank badly at present

if, in theory, you were really really crap at cooking and you were doing two lamb shanks and you have done this.

fecked a load of salt and pepper on it, fried it up to colour on the outside, changed pots as the ceramic non breakable pot broke, fried off some onions after taking the shanks out, put them all in a casorole dish, added 2 glasses of wine, pint of water, some gravy which covers it up to halfway, had it in the over at gas mark 6 for 2 hours but are not really sure what you were doing and are just winging it. how would i know if its done, what would i do now. how can i speed this crap up just so i can eat the feckin thing. im giving up on delicacy and deliciousness for just getting food in my belly.

please help. from one **** cook to some not so **** cooks.. xxx