Yes, you read that right, slow-roasted, not slow-cooked!

You know when you cook a leg of lamb, and it still has the shank bone attached, and it goes all sticky and dark and delicious?

Well, that’s what we are doing here.

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Serves 4

Ingredients

4 lamb shanks
A good drizzle olive oil
10 thyme springs
3 cloves garlic, chopped
Juice 1 lemon
1/2 tsp salt
1/2 tsp pepper

Method

Preheat oven to 150°C.

Place lamb shanks in a roasting pan.

Add olive oil, thyme, garlic, lemon juice, salt and pepper.

Toss to coat and roast for 1.5 hours, basting a couple of times.

Turn the heat up to 190°C and roast until they’re until dark and sticky!

If they start to look too dark remove them a little earlier.