Marinate shanks (can use leg, I've done with steaks also) slow roasted for 1-2 hours (depends on size and how many) served with roasted vine tomatoes and a salad of rocket, parsley, snow pea sprouts and baby cos, sometimes through in almonds that have been chopped) dressed with a spray of olive oil, lemon and balsamic vinegar. (a true favourite of the family (except one sister who HATES lamb)) Came about from a lack of ingredients in the cupboards/fridge and people turning up unexpected and not able to get to shops - Shanks were a big hit. I have listed the ingredients and the ROUGH amounts because it is dependent on the size of the meat etc and I'm a bit of an eyeball cook.
The ingredients are conservative and alot of it has to do with taste. So I have attempted to put in what I think is the basic measurements. Apologies to anyone who wants to make and its a bit strange.