MARINATE MEAT: Up to 24 hours before cooking, crush the garlic cloves with the side of a knife, leaving them whole. Stir together with the olive oil, lemon, cinnamon and a few grinds of salt. Transfer to a freezer bag, add the lamb shanks, then seal and put in the fridge.

BROWN SHANKS: Remove lamb shanks from the fridge at least 30 minutes before cooking. Heat the oil and butter in a large skillet or frying pan over medium-high heat. Pat the lamb shanks dry with a paper towel, then brown well on all sides for at least 5 minutes.

PREPARE: Heat the oven to 180°C / 350°F / Gas 4 with a rack in the lower third. Stir together the kalamata olives, potatoes, garlic, red onions, cherry tomatoes, rosemary, thyme, lemon juice and olive oil in a large bowl. Season well with salt and pepper.

ASSEMBLE: Lay two long pieces of baking parchment paper in a cross on the bench top. Place one of the seared lamb shanks on top, then surround it with a quarter of the vegetable mixture. Crumble over some feta cheese and drizzle with honey. 

SEAL PARCELS: Bring up the sides of the paper to make a parcel and tie it with kitchen string or twine. You need to be able to undo this eventually! Fold together any loose edges, then transfer to an oven tray, repeating with all shanks.

ROAST: Roast in the preheated oven for 2 hours. After two hours, remove the shanks from the oven and turn it right up to 220°C / 425°F / Gas 7. Undo the strings, open up the parcels and return to the oven for 10 minutes.

SERVE: To serve, lift the parcels onto plates, slide out the bottom piece of parchment paper and trim the top sheet to size. The bone will keep the meat nice and hot so take your time. Drizzle over a little more honey if you like, then serve with a fresh Greek Salad and a bowl of Tzatziki.