Succulent lamb shank is deliciously marinated in a lovely mixture of herbs prior to being gently cooked in the oven. Thanks to the addition of the roasted vegetables, this is a complete meal in itself.
Combine the garlic powder, thyme, rosemary, sage, salt, pepper and 2 teaspoons olive oil in a bowl and mix well. Place lamb shank on a piece of cling film and pour marinade over it. Massage it in and wrap the cling film around the meat. Place in the fridge for 30 minutes.
Preheat oven to 200 C / Gas 6.
Heat a large casserole dish over medium high heat. Add the lamb shank and brown on all sides. Pour in red wine and bring to the boil.
Cover casserole and place in the oven for 45 minutes.
Meanwhile cut courgettes lengthways in eighths and cut in 5cm long batons. Cut peppers in half, take out seeds and cut each half into 6 long pieces. Slice onion from top to bottom into eighths. Place vegetables onto a baking tin and drizzle with 2 tablespoons olive oil. Season with salt and pepper to taste.
After 45 minutes turn the lamb shank and baste with the juices in the dish. Add more red wine, if dry. Cover again and put back into the oven.
Place the vegetables in the oven as well and roast both for another 45 minutes, until meat is very tender and vegetables are soft. Turn vegetables over from time to time.