2 lamb shoulders or shanks
Salt and pepper
2 tbsp. olive oil
2 cups vermouth (or white wine)
1 cup chicken stock
juice of one lemon
1 stalk lemon grass
1 tsp. dried oregano (or 1 tbsp minced fresh oregano)
1 4" stalk fresh rosemary
Heat oven to 300F.
Heat oil in a dutch oven over medium-high heat. Generously season lamb with salt and pepper then brown lamb on all sides. Remove lamb and deglaze pot with 1 cup of vermouth. Reduce liquid to 1/2 cup.
Add all remaining ingredients and return lamb to the pot. Bring just to a boil, then cover and place in the oven. Cook for 90 minutes to 2 hours until lamb is quite tender. Serves 4 - http://seriouslygood.kdweeks.com/2009/05/lamb-lemonata.html