Lamb:
1 kg Lamb shank with bone 
1 big onion
100 gr carrots
200 gr small mushrooms
One red capsicum
One aborigine
100 gr dried prunes
10 garlic gloves
Half a hand of fresh thyme
Two full teaspoons of mustard
Two teaspoons of honey
1 chili pepper chopped, a bit of hot chili sauce or one full teaspoon of spicy red pepper flakes
Some butter
One glass of red wine
Salt & pepper
Cup of chicken of beef stock
One bowl or pot with lid (ideally one that fits the lamb without too much space on the sides, if needed make sure the lamb is cut into two pieces so it fit the bowl.

Potatoes:
250 gr small potatoes (cooked with skin)
Rosemary, salt

Salad:
½ cucumber
100 gr tomatoes
100 gr lettuce
50-100 gr Feta / Turkish white cheese

Yogurt sauce:
100 – 200ml yogurt (Greek style)
2 tablespoons olive oil
One Garlic
Teaspoon of Dill

Preparation:
One day or a few hours before cooking: make small incisions in the Lam (evenly) with a sharp knife and squeeze in ½ garlic gloves with a bit of thyme until they are not visible anymore (use half of the garlic and half of the thyme).

Make sure the lamb stands at room temperature for about an hour before cooking. This takes the fridge chill from the lamb and allows it to cook evenly.

Pre-heat oven 220 degrees, gas 8.

Cut all the vegetables (not too small, the garlic does not need to be cut) and put them in a large bowl.
Melt 50 grams of butter in a deep pan and when all the water has vaporized, add a bit of olive oil. When hot, fry the meat all over on a fairly high heat for about 8 mins, turning it until it is evenly well browned. Remove the lamb from the pan and put it in the bowl.

Put all the vegetables in the (same) pan and fry/cook for a few minutes. Add all herbs, spices, stock and wine and re-heat till boiling. Pour the liquid and vegetables over the lamb, make sure the lamb is covered by the vegetables. Put the lid on the bowl and place it in the middle of the oven for 45 minutes, turn the meat half way.

Reduce the heat to around 100 degrees (gas 2) and cook for another 3 hours, turn the meat every hour.

Yogurt sauce: Put yogurt in a bowl, add garlic (pressed), dill and olive oil and stir gently.

Salad: Cut vegetables, put in a bowl, mix and put the grated feta cheese over it. Add some dressing (e.g. honey/mustard/balsamic vinegar) if you prefer it but I like the salad plain since the other dishes have plenty of flavor)

Potatoes: wash the potatoes; boil in skin for ten minutes. Pour water out and let the potatoes dry in the pan. Add a bit of olive oil, some salt and rosemary and let it fry on low heat for another 10 minutes. Let the potatoes cool down a bit before serving.

You can also serve this dish with couscous sprinkled with fresh coriander but I chose the potatoes which go better with the yogurt sauce.