Lamb Shanks with Green Beans and Potatoes

Preheat the oven to 220°C (approximately 425°F) convection. Rinse the meat and pat dry. Peel the garlic and mince. Rinse the thyme and rosemary, shake dry and pluck the leaves and needles. Set 1/2 of the rosemary aside. Mix the remaining herbs with the garlic, season with salt and pepper and then rub over the lamb. Place in a large clay baking dish or Dutch oven, add the broth, close the lid and bake for about 1 hour 30 minutes. Remove the lid and roast for another 10-15 minutes.

Meanwhile, rinse the green beans, trim, cut into pieces and cook in boiling salted water with the savory for about 10 minutes.

Peel the potatoes and cut into bite-sized pieces. Heat the oil in a large frying pan and sauté the potatoes for around 8 minutes, until crispy. Add the remaining rosemary and season with salt and caraway seeds.