Would you rather see the UK version?
Would you rather see the US version?
Would you rather see the Australian version?
Would you rather see the German version?
Would you rather see the Dutch version?
Você prefere ver a versão em português?
Pick the leaves from 2 sprigs of rosemary into a food processor, add the butter, most of the sage and strip in the thyme. Season with sea salt and black pepper, then whiz together.
Peel and finely slice the carrots and onion, then halve, wash and finely slice the leeks.
Using a small knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to create a hole big enough to put your finger in, making a sort of pocket. Do this to all the shanks and divide the flavoured butter between them, pushing it into the pockets – this will give a wonderful flavour to the heart of the shanks.
Tear off four arm-length pieces of tin foil and fold each in half to give you four A3-sized pieces of foil.
Divide the unpeeled garlic and veg between them, making a pile in the middle of each square. Rub the lamb shanks with oil and season with salt and pepper, then put one on top of each pile of veg, with a sprig of rosemary and a few sage leaves.
Carefully pull up the sides of the foil and pour a swig of wine into each. Gather the foil around the bones, pinching together tightly (any excess foil can be torn or cut off with scissors).
Place the foil parcels on a baking tray with the bones facing up, then roast for 2½ hours, or until the meat is meltingly tender. Serve the parcels in the middle of the table so that your guests can open them up themselves.