Ingredients:
500g lamb neck
6 whole shallots golden
1 whole brown onion
2 cloves garlic
1 tablespoon dry oregano
250ml white wine
200g natural yoghurt
1 tablespoon honey
1 whole lemon zest
5 tablespoons olive oil
Method:
Season lamb necks with salt and seal all sides until golden brown in a deep pot.
Peel shallots and brown onion and cut roughly.
Add to pot with lamb with sliced garlic.
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