I’ve just read David’s lamb shank recipe. Whilst I’m sure it is delicious as David’s food always is, I keep my lamb shanks really simple.

Ready

• 1 lamb shank per person
• dried oregano
• salt and pepper

Set

• Aluminium foil

Go

1. Wrap each lamb shank with a sprinkle of herbs, salt and pepper in a foil parcel. Keep some air in the parcel and be sure that all the edges are completely sealed.
2. Cook in a low oven (300°F) for 3 hours.

What you should know

The point about this method is that it seals in all the flavor of the lamb. Sure you can add all sorts of herbs, spices or other flavorings, but here you get an intense, melt-in-the-mouth lamb taste.

You’ll find this method keeps the meat wonderfully moist, but it does not produce any sauce. I like to serve my shanks with couscous drizzled with the juice from the lamb and ratatouille. Alternatively, a Greek salad would make a splendid accompaniment.