AT A GLANCE
The flavour of the red wine and olives in these parcels becomes concentrated as they cook, seasoning the fall-off-the-bone lamb. We've served it with a simple fennel and celeriac salad; try it with boiled orzo tossed with a little olive oil and salt. When it comes to wrapping the parcels, leaving the bone exposed is an impressive way to present the shanks - stand them upright in a bowl to wrap them and secure the parcels around the bone.
|01||Preheat oven to 160C. Place 4 large pieces of baking paper (about 40cm long) on a work surface and top each with another piece at an angle. Divide lamb shanks among sheets and pull up sides of paper to prevent liquid escaping. Combine remaining ingredients in a bowl and spoon onto each shank, then season to taste. Fold paper up around the shanks and secure with kitchen string. Place parcels in a baking dish and bake until lamb falls from the bone (2¾-3 hours; unwrap a parcel to check).|
|02||For fennel and celeriac salad, whisk olive oil, vinegar and mustard in a bowl. Season to taste, then add fennel, celeriac and shallot and toss to combine. Unwrap lamb parcels, top with extra oregano and serve with fennel and celeriac salad.|