Just a dish thrown together to go with my cheesy potatoes and cauliflower. I based it loosely off the lamb recipe that I’ve made before. Note that you need to pick a good wine. Don’t let it be too acidic or overly citrus flavoured as it will affect the taste of the meat, making it a tad bitter.



2 tbsp fresh oregano, rough chopped
1 tsp dried oregano
1 tsp dried basil1 large bunch savoury, crushed
1 tbsp minced garlic
4-5 shallots, skinned ad rough chopped
1 strand green peppercorns, taken off the stem and lightly crushed
S&P to taste
1 lemon, thickly sliced and squeezed into the pan
1 c dry white wine
1/2 c stock (I used a veggie stock)


Mix the above in an oven safe pan.

Add 2 lbs cubed lamb shank and toss to mix thoroughly
Bake at 250F for 3 hours

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