4 sprigs fresh rosemary
75 g cold butter
8 fresh sage leaves
1 sprig fresh thyme, leaves picked
2 lamb shanks
6 cloves garlic, unpeeled
1 large carrot, peeled and finely sliced
1 onion, peeled and finely sliced
½ leek, finely sliced
Olive oil
1 glass white wine

Preheat the oven to 180°C. Pick the leaves off two sprigs of rosemary. In a food processor, whiz the rosemary together with the butter, about 4 of the sage leaves and all of the thyme, and season with salt and pepper. Using a small, sharp knife cut two pockets into the meat of each shank – creating holes large enough to fit your finger in. Stuff each of these pockets with the herb-flavoured butter. Rub the shanks with olive oil, season with salt and pepper and set aside.

Tear off two arm-length pieces of heavy-duty tinfoil. Divide the garlic and vegetables between them, making a pile in the middle of each piece of foil. Place a lamb shank on top of each pile of veg and top with a sprig of rosemary and the remaining sage leaves.

Fold up the sides of the foil around each shank and pour a swig of wine into each ‘parcel’. Season with a bit more salt and pepper if desired. Gather the foil around the bone of each shank, pinching tightly together. Place the foil parcels on a baking tray with the bones facing up and cook in the preheated oven for 2 ½ hours or until the meat is nice and tender.

Serve on a bed of mustard-mashed potatoes with all the veggies and buttery juices from the foil parcels. Enjoy with a glass of red wine.

To make this recipe for four, double-up on all the ingredients.