The shank is a very tasty cut and is much leaner than a lamb shank. Although shanks are often cooked in a sauce, this recipe shows that you can keep shanks simple and fresh and a lovely dish for all year round.

Firstly make the butter,
Put the herbs and butter into a food processor with a pinch of salt and pepper and blitz it all together.
The butter will turn slightly green and soften.

Lay a double sheet of cling film on your worktop and spoon the butter mix into the centre making a sausage.
Roll the cling film up and twist the ends to make a large sausage shape.
Put in the fridge to chill.

Kid shanks,
Tear off 4 pieces of tin foil around 35cm by 30 cm to fit snugly around the shanks. Tear 4 pieces of baking paper slightly smaller than the foil (30cm by 25cm) and place on top of the 4 tinfoil sheets.

Divide the vegetables and garlic between the foils making small piles in the centre of each foil rectangle.

With a small, sharp knife, take each shank and prize the meat from the bone slightly cutting into the centre of the shank. Divide the butter into 4 and push it into these hollows in the centre of the kid shanks.As you slowly cook the meat, the herbs and butter will seep into the meat infusing the herbs. Season the shanks and place on top of the vegetable mounds with a sprig of rosemary.

Pull the sides of the foil around the meat and pour a swig of wine into each before closing the parcel and sealing them tightly.Place on a baking tray standing the bone up straight and roast for 1 1/2  hours until tender and falling away from the bone.Take out of the oven and leave to stand for 10-15 minutes before carefully removing from the foils with the juices poured over the meat.

Serve with slow roast cherry tomatoes, rocket salad and crusty bread with any leftover wine!

Serves 4

 Herb butter
3 sprigs of rosemary, picked and roughly chopped plus 4 sprigs left whole
8 sage leaves, roughly chopped
3 sprigs thyme, leaves picked
120 g unsalted butter, cubed

Kid shanks
3 carrots, peeled and finely sliced
1 onion, peeled and sliced
1 leek, halved, washed and finely sliced
4 cloves of garlic
4 kid shanks, trimmed
4 glugs of red wine (white will do if its all you have)

Tin foil sheets
Baking paper sheets



Kid Shanks

Shanks – require cooking long and slow but well worth the wait the meat will simply fall off the bone