Roman-Style Lamb Roast - cooking recipe

Ingredients

4 1/2 lb lamb shoulder, deboned, shanks reserved
2 None tomatoes, diced
1 None small onion, finely chopped
1/4 cup fresh parsley leaves, chopped
1 tbsp fresh sage leaves, chopped
2 tsp fresh rosemary needles, chopped
2 cloves garlic, minced
1 cup dry white wine
1 cup chicken stock
3/4 cup fresh breadcrumbs
1 oz Parmesan cheese, grated
1 tbsp olive oil
1 tbsp olive oil

Preparation

Preheat oven to 350\u00b0F.
Combine lamb, lamb shanks, tomatoes, onion, chopped herbs and garlic in a large, deep roasting pan. Season. Add wine and stock. Mix breadcrumbs and Parmesan together then press into lamb. Drizzle olive oil over top and bake for 1 hour 30 mins, until lamb is tender.