This is a great ‘one pot’ as the meat and the vegetables are cooked in the same foil wrap. Although I admit on this particular day I did steam some broccoli so it is strictly not a ‘one pot’ but you know what I mean, don’t you?
For the marinade:
Crush and finely chop garlic (quantity of your choice)
Chop the leaves of a large bunch of fresh mint
Juice and zest of one lemon
Drizzle of olive oil
A grind of black peppercorns
Place a lamb shank but a shoulder or a small leg would be equally as good as long as it has a bone into a large food bag together with the ingredients then place in the fridge to mix and mingle for any thing up to 24 hours.
When you are ready to cook remove the bag from the fridge allowing it to come up to room temperature.
Meanwhile, slice up carrot, celery, tomato, onions, etc., and place on a large piece of double wrapped aluminium foil. Drizzle with a little oil and a grind of black pepper. Add a bay leaf or two and some dried oregano. Mix up so that everything has a good coating.
Place the lamb over the top of the vegetables together with the marinade.
Wrap the foil but not too tightly placing it in a pre heated hot oven on a baking tray. Reduce the heat to 350°F | 170°C | 160°C fan | Gas 4 and cook for 2 hours or so.
Transfer the lamb to a chopping board and allow to rest for 15 minutes.
Now the vegetables that have been cooking under the lamb will have absorbed the lemon and mint flavours as well as caramalising a little. They they be succulent, juicy and delicious.