I had "7 hour roasted lamb shank" in a french country style restaurant. It
was superb - the meat looked dry but was actually very succulent - also
amazingly tender (a bit like pulled pork).

I've since tried repeating it at home - but most recipes are based on
braising in a liquid. But the meat texture is not the same.

Does anyone have a recipe or is it a question of putting the shanks in an
oven for 7 hrs on the lowest heat setting!

TIA