Just one shank
We had just one lamb shank left over from the tagine on Sunday so I improvised a lamb shank in wine sauce.
I started by treating the shank as if it were a whole leg, and stuffing it with garlic, anchovies and rosemary. I then roasted it at 220C for 15 minutes to brown it, and another 2 hours at just 100C. (The lamb turned out great).　After the first 15 minutes I added wine, chicken stock and thyme. After resting the lamb for another 20 minutes and at the same time dealing with the gravy (deglazing, sweetening, reducing), I served with sweet potatoes and carrots. There are obvious problems with the presentation – mashing the potatoes might have been a good plan, and it could have done with some bread to soak up the amazing gravy.