Garlic Lamb Shanks in Red Wine

Method

• step 1

  Preheat the oven to Gas Mark 5.

• step 2

  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.

• step 3

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

• step 4

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

• step 5

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

• step 6

  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!).

• step 7

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

• step 8

  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!