Roman-Style Lamb Roast

• 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

1. Preheat oven to 350u0b0F.
2. 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.

lamb shoulder, tomatoes, onion, parsley, sage, rosemary needles, garlic, white wine, chicken stock, fresh breadcrumbs, parmesan cheese, olive oil, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27163 (may not work)