Ingredients

(for 4)

4 lamb shanks

4 Tbsp olive oil (1 per shank) and more for browning

Handful of mint sprigs

Handful of oregano sprigs

Handful of thyme sprigs

4 garlic cloves, chopped

Juice and grated zest of 2 lemons

Salt and pepper to taste

Method

In a heavy oven dish or cast-iron pot/ roaster/ casserole, even a large iron-based tagine will suffice, brown the shanks all over in olive oil to give them plenty of colour.

Push the fresh sprigs of herbs underneath and between the shanks (be generous, I use loads), sprinkle chopped garlic all over, season with salt and pepper. Finally, use a zester to grate lemon zest over the shanks, squeeze lemon juice over and pour 1 Tbsp olive oil over each shank. 

Transfer to a preheated 200℃ oven and roast for 15 minutes uncovered. Then cover and turn the heat down to 160℃ and roast slowly for 3 hours or more, until they are truly falling off the bone. Don’t leave them so long, however, that they begin to dry out. When they’re super tender and still moist, they’re just right.

They’re great with creamy mashed potato, polenta, or couscous.

Serve with the pan juices spooned over the shanks. DM168/TGIFood

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