1 tablespoon olive oil
4-6 lamb shanks
100g thinly sliced salami
500g jar pasta sauce
1 1/2 cups vegetable stock
2 teaspoons fresh chopped oregano
finely grated rind and juice of 1 lemon
1/2 cup sliced pitted olives
1. Preheat oven to a moderate 180 C (160 C fan forced). Lightly grease a large, deep casserole dish. Heat the oil in a large frying pan, add the shanks and cook until well browned.
2. Transfer to a casserole dish. Add salami and pour over the pasta sauce and stock. Add the oregano, lemon rind and juice, and olives.
3. Cover and bake for 1.5 hr or until the shanks are tender.