Gigot au Pastis

This dish is cooked anywhere in Provence where herbs grow wild. I usually collect a small bunch of serpolet (wild thyme) and oregano and add a bouquet of fresh rosemary. Whole heads of garlic roasted alongside the meat make the best accompaniment. The garlic cooks to a soft buttery puree and the flavor is mellow with none of the astringency of the raw herb. Whether cooked outside on a spit or indoors in an oven, the meat is tender and aromatic.

In France the shank bone on a leg of l