Ingredients

• 4 lamb shanks

• 2 tablespoons olive oil

• Herbamare salt, to taste

• Fresh ground black pepper, to taste

• 6 cloves garlic, unpeeled

• 4 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 1 bay leaf

• 1 1/2 cups chicken stock

• 1 lemon cut in half

Directions

1. Preheat the oven to 225 c
   
2. Place the shanks in a roasting pan just large enough to fit them in one layer and rub with the olive oil. Season generously with salt and pepper, or to taste.
   
3. Roast for 20 minutes to get a nice brown color. Remove from the oven and turn the temperature down to 150 c.
   
4. While waiting for the oven to cool down, spoon out any excess fat and scatter the garlic cloves, lemon halves, chicken stock and herbs over and around the lamb.
   
5. Return to the oven, still uncovered. Roast the lamb for an additional 2 hours, occasionally basting the broth over the lamb. Add a little more chicken broth if required.
   
6. The lamb shanks are done cooking when they are nicely browned and fork-tender.
   
7. Cover and let the lamb rest for ten minutes.
   
8. While the lamb is resting, remove any excess fat from the top of the juices. Reheat the the juices and squeeze in the juice from the lemon halves, remove the garlic cloves from the skins and the stalks of thyme or rosemary, leaving the leaves. Reduce broth if required, this creates a self-made gravy.
   
9. Spoon the gravy over the lamb and serve with mashed sweet pumpkin and steamed greens.