Eastington@Paddington

On line recipe: 
https://www.thespruceeats.com/rosemary-garlic-lamb-shanks-recipe-101494

So simple and up there with the best shanks I have had.

Just lamb shanks, garlic, rosemary, EVOO, S & P and chicken stock.

No searing, the initial hot oven does that. Discard the initial fat. No pealing garlic, just pierce them.

I cooked them in the smallest dutch oven I had, served with instant couscous flavoured with butter, EVOO, preserved lemon, red onion, chilli and garlic chives (they needed to be culled in the garden) as well as the juice from the lamb.