Take each lamb shank and mark incisions with a sharp knife

Fill a bowl with wine and orange juice and place the shanks in that

Bruise the herbs and add to the bowl using a pestle and mortar 

This should be added with pepper and garlic 

Marinate for 1 hour or overnight covered in the fridge

The oven must be preheated to 200 C, 180 C fan, 400 F, gas 6

Now put the lamb to a large roasting tin and pour the marinade over it

Cover the entire thing with foil and roast for 1 hour 

Raise the foil lightly and baste and turn the shanks

Add  onions and peppers

Re-cover and roast again for another hour

Later, remove the foil and crush the garlic into juices and season

Now add the tomatoes and cook uncovered for 10 minutes