Ingredients
- 4 baby potatoes, each cut into 8 wedges
- Olive oil to drizzle
- ½ small red onion, finely diced
- 6 cherry tomatoes, halved (if they are little tomatoes, add in an extra 1 or two tomatoes)
- 10 black olives, pitted, torn in two
- 4 dates, quartered
- ½ preserved lemon, flesh removed and discarded, finely chopped
- 30g feta
- 4 spring thyme
- 2 Lamb Shanks
- Sea salt
- Black pepper
To serve:
- Coriander or parsley
- Seasonal vegetables
Method:
Pre-heat the oven to 150ºC.Tear 4 x 400mm lengths of baking paper from the roll. Lay two sheets out on a clean bench and then put the second length on top of each so that you have two crosses. Divide the potatoes between the two pieces of baking paper then drizzle with olive oil and season with sea salt and freshly ground black pepper.
Scatter with the red onion then arrange on top the tomatoes, olives, dates, and preserved lemon. Crumble over the feta then add in the thyme.
Put a lamb shank on top of each of the piles, drizzle with a little olive oil and season with sea salt and freshly ground black pepper.
Pull the baking paper up and around the shank and tie tightly at the top with twine, leaving the top of the bone poking out.
Arrange the parcels in an oven-proof dish and bake for 3 hours until melt-in-the-mouth tender.
Remove from the oven, scatter with coriander or herbs and serve immediately with some seasonal greens.
