Serves 4

Ingredients

  • 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.   

Local information straight to your inbox!Don't miss out on local news and events...

Sign up to our mailing list and receive information on all things local straight to your inbox.

We promise not to bombard you with junk email! we only share and promote content that we feel will interest our followers.