Cumin lamb shanks - serves 2

This dish is a little bit of a treat - and due to the cost it is probably best left for special occasions. With me on maternity leave at the moment we certainly can't afford lamb shanks on a regular basis! You can also subsitute the fancy-pants carrots and leeks for normal ones.

INGREDIENTS:

• 30g unsalted butter
• 30g fresh flat-leaf parsley
• 15g fresh thyme leafs
• Several fresh rosemary sprigs
• 1 glove of garlic
• 1 tsp ground cumin
• 2 lamb shanks
• 200g Chantenay carrots
• 175g baby leeks
• 100ml white wine
• 600g potatos
• 10g butter (for the mash)
• 1 tbsp semi-skimmed milk 

(1) Wash and crop the three types of fresh herb and mix with the unsalted butter in a bowl. Crush the garlic and add it, along with the cumin, to the herb butter mixture.

(2) Rub the mixture over the lamb shanks and leave to marinate.

(3) Trim the baby leeks and Chantenay carrots.

(4) Cut out two squares of tin foil (35-40cm) and divide the carrots and leeks between them.

(5) Fold the edges of the foil up to make two bowls. Place the lamb shanks on top of the vegetables.

(6) Pour half of the wine into each 'bowl'.

(7) Gather the foil around the bone and pinch it tightly together at the top. Place on a baking tray and roast for 2 hours in a preheated oven (180c).

(8) Peel and chop the potatoes and bring to the boil. Simmer for 15-20 minutes until tender.

(9) Drain the potatoes and mash with the butter and milk.

(10) Remove the lamb shanks and vegetables from the foil parcels and serve on top of the mashed potato.