Ingredients:

3 to 3 ½ pounds leg of lamb (shank half)
¼ cup oil
3 cloves garlic
3 whole cloves
1 teaspoon thyme
1 teaspoon basil
2 sprigs parsley
2 green onions (sliced)
1 ½ cups beef broth

Directions:

Place leg of lamb into deep, non-aluminum pot or bowl. Combine oil, garlic cloves, thyme, basil, parsley and green onions. Pour over lamb. Turn lamb to coat all sides. Cover and refrigerate for 24 hours. Put lamb and marinate into a deep roasting pan. Add broth. Cover and roast at 300° for 1 hour. Increase temperature to 350° and roast 1 ½ hours longer or until meat thermometer inserted in thickest portion of muscle registers 150° for medium well done. Remove lamb from pan. Skim off grease. Strain the juices. Boil over high heat until sauce is reduced to about 1 cup of slightly thickened glaze.