Oven-baked lamb shanks with onions and herbs

Ingredients:

• 6 lamb shanks (about 0.6 kg each), trimmed of excess fat
• 5 cloves garlic, chopped
• 0.5 cup freshly squeezed lemon juice
• 2 tbsp chopped fresh parsley + extra for serving
• 2 tsp chopped fresh thyme
• 2 teaspoons dried marjoram
• 110g unsalted butter, melted, plus extra for greasing
• 12 shallots, unpeeled
• Olive oil to drizzle

Preparation:

1. Start preparing a day ahead:
   
   Make several slits in the shanks with a knife and insert a garlic clove into each slit. Place the shanks in a large baking dish, drizzle with lemon juice, turning to coat on all sides, and season with salt and black pepper on all sides. Combine the parsley, thyme, and marjoram in a small bowl, then rub the lamb with the herbs. Cover and let sit at room temperature for 1 hour. After 30 minutes, place the casserole or ovenproof pot with the lid in the oven and preheat the oven to 260°C for at least 30 minutes.
2. Transfer the drumsticks to a plate and drizzle with melted butter; reserve the marinade. Carefully remove the hot pan from the oven. Working quickly, add the drumsticks, ensuring at least one side of each drumstick is touching the hot pan. Return the pan to the oven, remove the lid, and place it on another oven rack to keep it hot. Bake the drumsticks for 25 minutes.
3. Meanwhile, in a small saucepan, combine the reserved marinade with 0.5 cups of water and bring to a boil over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pan and cover with a hot lid. Reduce the oven temperature to 350°F (175°C) and bake for 45 minutes, then reduce the temperature to 205°F (95°C) and bake for an additional 30 minutes. Turn off the oven and leave the lamb inside for another 20 minutes.
4. Remove the lamb from the liquid and place it in a shallow baking dish. Refrigerate the meat and sauce separately overnight.
5. When ready to serve, position a rack in the upper third of the oven and preheat to 350°F (175°C). Drizzle the shallots with olive oil in a small baking dish and season with salt and black pepper. Cover the lamb with foil. Roast the lamb and shallots for 25-30 minutes, uncovering the lamb and lightly brushing with melted butter after 15 minutes. Meanwhile, skim the fat from the cooled sauce and bring to a simmer over medium heat. Pour the sauce over the cooked lamb and shallots and sprinkle with parsley.