- 30 g unsalted butter, softened
- 28 g bunch fresh flat-leaf parsley, leaves picked and chopped
- 6 fresh rosemary sprigs, leaves picked
- 14 g bunch thyme, leaves picked and chopped
- 1 clove garlic, finely chopped
- 1 tsp ground cumin
- 2 lamb shanks
- 200 g Chantenay carrots, trimmed
- 175 g baby leeks, trimmed
- 100 ml white cooking wine
- 600 g potatoes, peeled chopped
- 10 g butter
- 1 tbsp semi-skimmed milk
Preheat oven to 180°C, fan 160ºC, gas 4. In a bowl, mix the butter with the herbs, garlic and cumin. Rub over the shanks.
Cut 2 foil squares (35cm x 35cm) and divide the carrots and leeks between each. Fold up the foil to make a bowl. Place the shanks on top of the veg, then carefully pour in the wine. Gather the foil around the bone, pinching it together tightly.
Put on a baking tray and roast for 2 hours, until the lamb falls off the bone.
Meanwhile, put the potatoes in a pan of cold water. Bring to the boil; simmer for 10-12 minutes until tender. Drain. Mash with the butter and milk.
Serve the lamb with the mash and vegetables.