On Saturday I boned and cubed the lamb and put it in a bowl with chopped garlic, parsley, thyme, rosemary and basil, half a bottle of red wine and some salt and pepper and left it in the fridge overnight. After lunch yesterday I browned some chopped streaky bacon and chopped onions, then browned the drained meat and quartered mushrooms. I put it all in a casserole with some orange peel, chopped carrots and the liquid from the meat. Put the lamb bones on top covered it with foil and a lid then put it in a low oven for four hours and it was delicious served with new potatoes, sweetcorn and homegrown silver beet (chard).
No photos as it looks just like any casserole (anyway, I was too busy eating it) There is plenty in the fridge and some will be frozen for instant meals.