Bulgarian 
Lamb shank cooked
Mix into a bowl the oil, the red pepper, the spearmint, the thyme, the salt and the black pepper. Grease the lamb shank with the mixture. Put it in a pan and add water until it reaches 1/3 from the height of the pan. Then add the knobs of butter. Cover the pan with an aluminium foil and put it in an oven at 180°С/360°F for about 2 hours and 30 minutes (or until the meat is ready). If desired, roast the shank for additional 10 minutes until tanned.