SLOW ROASTED LAMB SHANKS

 4 lamb shanks

2 tbsp olive oil

Salt and pepper to taste

6 cloves garlic, unpeeled, skin pierced with a knife

6 sprigs of rosemary

Preheat oven to 180 C (350 F) Place the shanks in a roasting pan large enough to hold them in one layer, rub with olive oil, and season to taste. 

Roast the lamb for 20 minutes to get a nice brown color. Remove from the oven and reduce the temperature to 100 C.

While waiting for the oven to cool down spoon off the excess fat and scatter the garlic cloves and rosemary sprigs over the lamb.  

Wrap the roasting pan with very tightly with several layers of heavy-duty aluminum0 foil and return to the oven and roast for 2 hours. Resist the temptation to open the foil to check the meat because it will toughen.