For the stuffing of the lamb shanks, mortar or press through the garlic cloves and mix with mustard and the finely chopped herbs. Cut a pocket in the lamb shanks with a sharp knife, unfold the meat and brush with the stuffing, insert a sprig of rosemary, roll the meat up and tie with butcher’s twine. Skin the tomatoes, remove the seeds and dice the flesh. Cut zucchini into strips, remove the white pulp with the seeds and dice the strips.
Sauté shallot cubes in 1 tablespoon olive oil, add zucchini cubes, mix and cook over medium heat for about 5 minutes, then add diced tomatoes and cherry tomatoes, fold in and heat through but do not boil. Season with thyme leaves, pepper and salt.
Heat 2 tablespoons olive oil in a frying pan and flavor with rosemary sprigs and pressed garlic cloves.
Season lamb shanks with pepper, salt and brown. Place pan in oven preheated to 80° for 40 minutes. A meat thermometer is very helpful for roasting control. After the specified time, the core temperature will be about 60 – 63° and the meat will still be pink inside. Put the vegetables in the center of the plate, remove the string from the meat and place it on top.
As a further garnish, slices of ciabatta baguette go well with it, which have been drizzled with a little olive oil and salted.