6 sprigs fresh rosemary
100 g cold butter
15 fresh sage leaves
2 sprigs fresh thyme, leaves picked
freshly ground black pepper
4 quality lamb shanks, crown- or French-trimmed
12 cloves garlic, unpeeled
2 large carrots, peeled and finely sliced
1 onion, peeled and finely sliced
1 leek, washed, halved and finely sliced
2 wineglasses white wine
Note: I halved everything, but left the ingredients and instructions based on the regular amounts.
Preheat your oven to 350ºF. Pick the leaves off 2 sprigs of rosemary, whiz them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper. Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket. Do this to all the shanks and divide the flavored butter between them, pushing it into the pockets.
Tear off four arm-length pieces of tinfoil and fold each in half to give you four A3-sized pieces of foil. Divide the garlic and veg between them, making a pile in the middle of each square. Rub the lamb shanks with olive oil and season with salt and pepper, then put one on top of each pile of veg and a sprig of rosemary and a few sage leaves on top of that. Carefully pull up the sides of the foil around the shank and pour a swig of wine into each.
Stars: 4! It was so good! We kept referring to it as “basically the pot roast of lamb, but better.” We had it with mashed potatoes, which was perfect. And it’s so beautiful! Pot roast is good, but it’s neither my or my husband’s favorite. If you love pot roast, you’d probably like this even more. If you come across lamb shanks, this is a great recipe for it!