Lamb shanks with the diced vegetable ingredients and chopped herbs in the previously well-watered Roman pot form. Pour a good 300 ml of water into the casserole, season with salt and season with pepper.
Cover and cook in the oven at 220 °C for one and a half hours. Then cook in the oven for another ten minutes with the lid off.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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