Heat soak the Weberi Grill for 1 hour levelling off the temperature at about 180ºC - 150℃. Use large chunks of hardwood charcoal. We really like the Etosha brand. There must be no artificial binders or chemicals in the charcoal or briquettes you use as this will be absorbed by the ceramic oven.
Pick the leaves from 2 sprigs of rosemary and add to the food processor, add the butter, most of the sage and strip in the thyme. Season with sea salt and black pepper, then whiz together to form a paste.
2 + 4 sprigs fresh rosemary, 80 g unsalted butter, 3 sprigs of fresh sage, 2 sprigs fresh thyme, 4 + 8 cloves garlic
Peel and finely dice the carrots, onion and leek.
2 large carrots diced, 1 onion finely chopped, 1 leek finely chopped
Tear off four x 30cm pieces of baking paper and tin foil placing the foil down first and the baking paper on top. This will create 4 separate parcels individually wrapped ready for the Weberi Grill
See photos for this step - Turn the lamb shanks over and locate the bone that runs through the shank. Use your fingers to locate a pocket between the muscles. This is a perfect place to stuff the herb butter. Turn the shank back into the upright position and run your fingers down the shank bone to create another pocket again stuffing with the herb butter. Do this to all the shanks and divide the flavoured butter between them, pushing it into the pockets – this will give a wonderful flavour to the heart of the shanks. If there is a little left over rub that on the outside of the shanks.
4 quality lamb shanks
Divide the rest of the garlic and carrots, onion and leek mix between the 4 baking paper sheet, making a pile in the middle of each square. Season the lamb shanks with salt and pepper , then put one on top of each pile of veg, with a sprig of rosemary and a few sage leaves.
Carefully pull up the sides of the baking paper and foil and pour a swig of wine into each. Gather the foil around the bones, pinching together tightly (any excess foil can be torn or cut off with scissors).
olive oil, 250 ml white wine
Place the foil parcels on the grill with the bones facing up, then roast for 2½ hours, or until the meat is meltingly tender. After about 1 hour add potatoes wraped in foil dressed in butter, olive oil and salt and pepper. Serve the shank parcels with a greek salad and baked potatoes.
4 baked potatoes, 1 greek salad
