Local ‘Cowichan Valley’ free range lamb. Slow Roasted and served with  purple cauliflower, leeks,  turnip, mashed potatoes, and roasted garlic. The shanks were browned  in a heavy pan (I used a vintage cast iron skillet with a tight fighting lid). Removed from the pan. Sauteed chopped shallots and garlic in the same pan.Added some chopped…