This is a delicious way to cook lamb with a distinctly Mediterranean feel. It’s super fresh, easy to prepare and would be perfect for Easter Sunday. I would serve it with pitta bread and chilli sauce. It pairs well with a chilled bottle of Sangiovese.

Serves 2

The lamb

– 2 lamb shanks

– 1-2 sprigs rosemary

– 1-2 sprigs oregano

– 1-2 sprigs mint

– 2 tbsp dried oregano

– 2 tbsp dried mint

– 1 tbsp smoked paprika

– ½ tbsp ground cumin

– ½ tbsp ground coriander

– ½ tbsp Aleppo chilli powder

– 500ml lamb stock (or chicken stock)

– 1 small red onion, sliced