Slow-roasted lamb with wild oregano

Impress friends and family at your next gathering with this succulent and comforting slow-roasted lamb recipe with wild oregano.

Ingredients

• 6 lamb shanks
• 2 large onions, each cut into 4 thick slices
• 2 tbsp wild dried oregano or dried oregano
• 3-4 bay leaves
• 6 medium Cyprus potatoes, peeled and cut in 1/2
• 6 carrots, cut in 1/2 lengthways
• 3 tomatoes, each cut into 3 thick slices
• 1 tbsp mild capsicum paste

Instructions

1. Heat the oven to 180C/fan 160C/gas 4.Put the lamb, onions, oregano, bay leaves, potatoes, carrots and tomatoes into a large, deep roasting tray with plenty of seasoning, mix well then spread evenly.
2. Whisk the pepper paste into 480ml of hot water and pour into the tray. You want just enough liquid to cover the bottom of the tray so add a little extra if necessary.
3. Cover the tray with foil and roast for 2 hours. Remove the foil and put back into the oven for 30-40 minutes to colour and crisp the top of the lamb a little.