6 lamb shanks
Sea-salt flakes and freshly ground black pepper, to season
125ml white wine
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1 Tbsp honey
1 lemon, halved
2 cloves garlic, minced, plus extra 4 cloves, smashed
1 Tbsp oregano leaves, plus extra ¼ cup leaves 2 tsp dried mint
500g butternut pumpkin, skin on, seeded, cut into wedges
2 red onions, cut into thin wedges
¼ cup fresh mint leaves, torn
100g Greek-style feta, diced
Preheat oven to 140°C. Put shanks in a large roasting pan. Season. Pour over wine, vinegar, oil and honey. Gently squeeze lemon halves over pan to release juices, then reserve. Sprinkle over minced garlic, oregano and dried mint, then rub mixture into shanks to coat.
Arrange pumpkin, onion, extra garlic and reserved lemon halves around lamb. Cover with a sheet of baking paper, then cover pan tightly with foil so steam doesn’t escape. Roast for 3½ hours.
Remove baking paper and foil. Increase oven to 200°C. Spoon a little of the pan juices over shanks. Using a ladle, transfer 1 cup of juices to a small saucepan. Return shanks to oven and roast, uncovered, for a further 8 minutes or until lamb is golden on top.
Meanwhile, put saucepan over a high heat and cook for 8 minutes or until reduced to a thick gravy.
Mix fresh mint leaves, feta and extra oregano in a bowl. Season, then scatter over shanks. Serve lamb with gravy on the side.