For the lamb:

1. Preheat the oven to 250. With a small knife roll about 25 small “pockets” around the thigh, most being over.
2. Place into the pockets heads of garlic.
3. Sprinkle the leg with salt, pepper, paprika, and garlic powder.
4. Sprinkle with olive oil and rub well to go everywhere.
5. Place the thigh in a baking dish and bake for 30 minutes.
6. Remove the leg from the oven and turn down the temperature to 160.
7. Turn the leg from the other side pour in the remaining ingredients and fill it with water to just above the waist.
8. Cover with wax paper and foil and bake for 3.5 hours.
9. Remove the leg again we turn from the top side and back cover and cook for a further 2.5 hours.
10. Remove the baking sheet and bake for another half hour.
11. Remove the pan from the oven and put the leg on a platter, cover it and let it “rest” for 30 minutes.
12. Strain the liquid from the pan into a saucepan, collect the fat of the sauce by putting slices of bread on top to absorb fat.
13. Fill salt, pepper, and lemon juice if needed.

For the potatoes:

1. Put the oil in a pan and put it in the oven, open the oven to 250 C.
2. In a saucepan put enough water and add the potatoes after you have cleaned and cut them in half, either round or quartered.
3. Boil for 10 minutes, strain, and put them back into the pot, sprinkle the semolina and salt.
4. Shake the pan with the potatoes go everywhere semolina.
5. Meanwhile, the oil in the oven will be burning, so we take out the pan and pour the potatoes carefully. Bake at 220 for about an hour. We turn them once only. Serve with lamb shanks.

Bon appetit!