Garlic Lamb Shanks in Red Wine

Preheat the oven to Gas Mark 5.

For each shank tear off enough foil to wrap the shank- gathering at the top. Place a shank on each piece of foil and pull sightly on the edges of the foil so the shanks are sitting in little foil 'bowls'. Make a few incisions into the lamb shanks on the top sides.

stuff the underside of each shank with the butter, thyme, dill, a few garlic slithers, half the rosemary and a little pepper.

Push the remaining rosemary and garlic into the top side incision and scatter any residual on the foil.

Mix the oil, salt and left over pepper and pour evenly over each shank - perhaps encouraging it into the incisions if you can.

Scatter the leek and carrots onto the foil; pour over the red wine (just a little per shank), close up the packages and place onto baking trays (just incase the foil leaks!).

Bake in the oven for at least 4 hours- checking every so often. In the remaining hour you may want to unseal the foil.

This is yummy with sweet potato mash... and dont forget that once cooked, the juice let in the foil can be used as a gravy!