Lamb Shankds with Zucchini & Basil Salad

4 x 320g lamb shanks
4 sprigs each, rosemary & thyme
2 cloves garlic, crushed
40g butter, softened
1 Tbl finely grated lemon rind
Sea salt & cracked black pepper
1/4 cup lemon juice
2 zucchini, thinly sliced
1/4 cup pine nuts, toasted
1 cup basil leaves
1/2 cup shaved parmesan
2 Tbl lemon zest
3 Tbl olive oil
1 Tbl lemon juice, extra

Preheat overn to 180C. Using a small, sharp knife make an incion at the top of each shank and insert a rosemary and thyme sprig into each incision. Place half the garlic, all butter, lemon rind, salt and pepper in a bowl and mix to combine. Cut 4 x 20cm squares of aluminium foil. Spread shanks with the butter mixture and place on a sheet of foil. Drizzle with lemon juice and wrap to enclose. Place on a tray and roast for 2 hours or until tender.

Place the zucchini, pine nutes, basil, parmesan, lemon zest, olive oil and extra lemon juice and remaining garlic in a bowl and mix to combine.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.