1.5 lb lamb shank

2 tbsp rosemary

2 tbsp fresh garlic

1/2 tbsp ground marjoram

1/2 tbsp white pepper

1 tbsp sea salt

Combine all coat lamb shank with all ingredients.  Wrap in aluminum foil.  Bake at 325F for 60 minutes. Remove foil for last 5 minutes of cooking to brown.  (4 servings, 383 cal per serving) Serve with mashed rutabagas and roasted asparagus.