Method

Preheat the oven to 150C.

Using a small sharp knife – stab the shanks to create space for the marinade to penetrate the meat.

Place them in a roasting tray and rub the shanks with the rose harissa and leave to marinate for 20 minutes at room temperature.

Cover with baking foil and place in the preheated oven for 2 hours.

Remove the foil and cook for another 30 minutes to get some colour on the top.

The meat should be falling off the bone (leave in the oven for longer if not).

Leave to rest covered in the juices for 20 minutes before serving.