I like this very low part of lamb leg, with some tendon between meat, the texture is much more interesting. Just takes longer to cook, which make it worth cooking more pieces at the same time, keep the remaining cooked ones in the freezer for an easy meal another day.
Smoky lamb shank
4 lamb shanks 
1. Make a marinade of orange juice, soy sauce, miso, smoked pimenton, brown sugar, 5 spices powder, minced garlic and pepper. Keep lamb shanks in the marinade for at least a day.
2. Bring to room temperature, bake at 130˚C for 2 hours, baste shanks with marinade every half hour.
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