The better half brought home some lamb which was labelled Lamb Drums – they didn't look quite the same as lamb shanks but I assumed that they would cook similarly.
I marinated the lamb for 7 hours (overnight would have been better) in a mixture of grated ginger, soy sauce, kecap manis (a sweet soy sauce), balsamic vinegar, pepper and chilli powder – I did not add salt at this stage.
Half of the time the lamb marinated in the fridge and the other half on the bench (if you have time overnight all in the fridge)
Then I added a splash of olive oil and white wine and put it in a moderate oven – lid on for just under 2 hours. I didn't sear the drums first as a result of laziness.
This dish would be nice served with rice. I took the bones out so I could save them for a future bone broth in my freezer.