Serves 4


  • 500g (1lb) boneless shoulder of lamb, trimmed of fat, cut into 4 pieces OR you can use 4 small lamb shanks – one per person
  • 2 tsp Schwartz ‘Season-All’
  • Salt and freshly ground black pepper
  • 1 tbs dried oregano
  • 2 tbs fresh rosemary leaves, stripped from the stalk
  • 2 red onions, peeled and each cut into 8 wedges
  • 6 cloves garlic, peeled
  • 1kg (2¼lb) potatoes, peeled and cut into 7.5cm (3in) chunks
  • 1 red pepper, deseeded and cut into 8 wedges
  • Juice of 2 lemons

Method (you will need a 3 litre (5 pint) casserole dish)

Set your oven to 190°C/180°C Fan/375°F/Gas 5.

Brown the lamb all over – in the casserole dish if it is suitable for use on top of the hob – this will retain all the flavour.  Put the meat into the casserole dish and sprinkle over the Season-All, oregano and rosemary leaves.  Add the red onions, garlic, potatoes, pepper, lemon juice and 150ml (¼ pint) water. Cover with a well-fitting lid. Cook for 3 hrs until the meat is really tender.  If you wish to thicken the juices make a small amount of cornflour paste (2 heaped teaspoons with enough water to make it a glue-like consistency) and stir into casserole until thickens.  Serve with any green veg of your choice.   

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