INGREDIENTS 
3 piece lamb Shanks – washed
2 tbsp olive oil
1 tsp black pepper powder
salt to taste
6 tbs pick me up sauce
8 garlic cloves – peeled
4 -5 potatoes – cut in halves or quarters
2 celery sticks
2 carrots – cut in big chunks
6 fresh rosemary sprigs
6 thyme sprigs
1 cup chicken broth (If you don’t have chicken broth you can mix 2 tbsp all purpose seasoning with one cup of boiling water)
METHOD
Preheat the oven at 450 deg F
Wash and pat dry the shanks
Add salt, pepper and olive oil and rub it in the shanks, let it sit for app 20 mins
Put the shanks in a baking dish and let it brown in the oven for app 30 mins
Line a baking tray with aluminum foil, and make sure the foil is at least 10 inches bigger then the foil tray (you can use 2 sheets of foil)
Take the baking dish out of the oven and put it on the foil lined baking tray (reduce the oven temperature to app 325 Deg F)
Arrange rosemary, thyme, garlic cloves, celery, potatoes, and onions evenly between the shanks
Add pick me up sauce all over the shanks and veggies and completely cover the baking dish with another foil paper
Create a 2nd layer of foil cover from the longer sides of foil from the baking tray
Use more foil paper to do a 3rd later of foil making sure no steam escapes while roasting
Roast for app 2 1/2 hrs on 325 deg F
when the 2 1/2 hrs is done, take the dish out and carefully cut open the foil and fish out the herbs
Add 1 cup of chicken broth and bake for another 15 minutes on 400 Deg F
Serve hot with Cassava and garlic, chili and lemon chutney
