Place the butter in the food processor with half the fresh coriander amd the dried mint.
Blend it to make a paste.
Use a sharp knife to cut between the meat and the bone, from the base of the shanks upwards, to form pockets.
Fill each pocket with the herb sauce.
Place four 40cm lengths of tinfoil onto a work surface.
Divide the carrots,leeks and fennel,garlic cloves among the length of the tinfoil and make a pile of vegetables in the middle of each.
Heat the honey in a saucepan, then add all the remaining ingredients except the coriander.
Stir to combine then remove from heat.
Season with salt and freshly ground black pepper.
Place a lamb shank on top of each pile of vegetables and gather up in tinfoil around the shank.
Divide the tomato mixture among the parcels.
Gather the tinfoil around the bones and seal tightly.
Place the parcels in a roasting pan and cook in a preheated oven for approximately 2 and a half hours or until the meat is very tender.
Open the parcels and sprinkle the remaining coriander over the contents.
Serve on a bed of mashed potato,rice or couscous with the sauce from the parcels spooned over meat