Lamb shanks cooked in parchment with garlic, lemon + green olives from Wild Weed Pie: A Lifetime of

Ingredients

• salt, to taste
• 18 large green olives, flesh cut off stones in 3 wide slices
• 1 cup thinly sliced spring onions, white and green parts
• 1½ teaspoons dried Greek oregano
• ⅓ cup extra-virgin olive oil
• freshly ground white pepper, to taste
• freshly ground black pepper, to taste
• 6 x 250 g lamb shanks, French-trimmed
• kitchen twine
• 250 g orzo*
• 12 cloves garlic, peeled
• 1 lemon, cut into 12 very thin slices