Can you offer simple advice about how I would adapt the recipe below for one lamb shank instead of six ? Would you simply divide by one sixth ? or will that dilute flavors too much ? This is a situation I find myself in often -- having to turn a standard "for four" recipe in to a "just me" recipe. Are there general rules/tips ?
Also, I want to use red wine instead of white -- a problem ? how do ya think that will effect ?