The juicy lamb shanks are easier to plate than a large lamb shoulder and the meat comes off the bone so easily. I serve them with spiced roasted potatoes and spring vegetables. You can use range of spices — I am Sephardi and have listed the ones I use, but feel free to use whichever of my list that you have for Pesach. You can prepare this lamb shoulder in advance and reheat it (covered) for 30 minutes at 175°C fan before serving.

Method:

• Heat oven to 180°C (fan).
• In a large oven dish, lay two large pieces of aluminium foil — large enough to cover the dish and fold up to cover the 8 lamb shanks
• Line the foil with baking parchment.
• Place half of the sliced red onions on the baking parchment and top with the lamb shanks then scatter over the remaining red onions.
• Add the 6 tbsp of olive oil, some salt and pepper and a tablespoon each of your chosen spices.
• Pour 200ml of water over the meat and onions and rub all the spices all over the meat.
• Cover the lamb shanks with another sheet of baking parchment and then cover with the excess foil to form a sealed parcel.
• Bake it for 3 hours at 180°C fan. The meat should be tender and falling off the bone.
• Remove from the oven and move the lamb to a serving dish. Pop the garlic out of the skins and place in a food processor or blender with the cooking juices and onions – you want to scrape everything in. Blitz it until liquid then move to a small saucepan to reheat. 
• For the potatoes: Boil the potatoes for 20 minutes, drain and cool under cold water.
• Tip the potatoes into an oven dish and add the shallots. Add the 8 tablespoons of olive oil and a tablespoon each of the paprika, garlic powder and onion powder and rub all the seasoning on the potatoes and the shallots.
• Cook at 180°C fan for 40 minutes.
• For the vegetables: bring a very large saucepan of salted water to a boil and add the carrots. Cook for 15 minutes then add the prepared asparagus and cook for a further 5 mins.
• Drain and place in a warmed serving dish to serve with the lamb shanks, potatoes and gravy. 

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