Method:

  • Preheat the oven to 180°C.
  • Pick the leaves off two sprigs of rosemary.
  • In a food processor, whiz the rosemary together with the butter, about 4 of the sage leaves and all of the thyme, and season with salt and pepper.
  • Using a small, sharp knife cut two pockets into the meat of each shank – creating holes large enough to fit your finger in.
  • Stuff each of these pockets with the herb-flavoured butter.
  • Rub the shanks with olive oil, season with salt and pepper and set aside.
  • Tear off two arm-length pieces of heavy-duty tinfoil.
  • Divide the garlic and vegetables between them, making a pile in the middle of each piece of foil.
  • Place a lamb shank on top of each pile of veg and top with a sprig of rosemary and the remaining sage leaves.
  • Fold up the sides of the foil around each shank and pour a swig of wine into each ‘parcel’.
  • Season with a bit more salt and pepper if desired.
  • Gather the foil around the bone of each shank, pinching tightly together.
  • Place the foil parcels on a baking tray with the bones facing up and cook in the preheated oven for 2 ½ hours or until the meat is nice and tender.
  • Serve on a bed of mustard-mashed potatoes with all the veggies and buttery juices from the foil parcels.
  • Enjoy with a glass of red wine.
  • To make this recipe for four, double-up on all the ingredients.