- lamb shanks, as many as you have guests
- handful of fresh thyme
- a bottle of Balsamic glaze
- a roll of ready-made phyllo pastry
- edible gold leaf, optional
- salt and pepper
Cover and slow-roast shanks seasoned and topped with fresh thyme at 160°C for about 2 hours, turning once, until the shanks are tender but still whole.
Remove from the oven and cool slightly. Loosely wrap each shank in one sheet of phyllo.
Using a painter’s brush, paint with Balsamic Blaze.
Place in a preheated 180°C oven until golden brown.
Serve garnished with edible gold leaf, with pan juices or fruit chutney on the side.
Cook’s tip: Allow 1 shank, about 300g, per person