1.
Take the meat out at least an hour before cooking, massage it with olive oil and salt it.
2.
In an ovenproof casserole dish, place the lamb shanks. Coat them with olive oil and sprinkle with fresh rosemary.
3.
Cover the casserole dish and bake for 2 hours at 170°C with a few whole sprigs of rosemary and the bouquet garni.
4.
After an hour of cooking, monitor the cooking from time to time to add or not a little liquid: water, wine or broth as desired.
5.
Serve with the bean ballotins.
