Lemon & honey baked lamb with Sicilian olives & herbs

Ingredients (Serves 4)

• 1.2 kg lamb shanks, approx. 6
• 2 lemons, halved
• 1 whole bulb garlic, sliced in half widthways
• 3 tbs honey
• 3 tbs apple cider vinegar
• 1 bunch oregano
• 10 green Sicilian olives, crushed
• Salt and cracked pepper
• Extra honey to serve

Method
Pre-heat an oven to 180°C. Using a large, heavy-based frypan or shallow pot, add the lamb shanks, lemons and garlic then drizzle with honey and vinegar. Tear half of the oregano bunch on top and cover tightly with a lid, cooking for 30 minutes at 180ºC.

Lower temperature to 100ºC and cook for two hours, until the lamb is tender and falling off the bone. Uncover and cook for a further half hour to allow the garlic and lemons to crisp.

Add olives, fresh oregano, salt and pepper and drizzle with honey before serving. Great served with roasted vegetables or a winter salad.

Recipe from Gemma Lush; photo credit: Phu Tang