Spice Lamb Shanks
1 tbsp olive oil
8 small frenched (neatly trimmed) lamb shanks
1 red onion, chopped
2 cloves garlic, sliced
1 tbsp grated ginger
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 tsp cardamom pods, bruised
1 cinnamon stick
2 tbsp brown sugar
4 large ripe tomatoes seeded, roughly chopped
4 cups chicken stock or water
2 potatoes, scrubbed and chopped (skin on)
1 sweet potato, peeled and chopped
Preheat oven to 325 degrees Fahrenheit.
Heat oil in a large frying pan over a high heat. Add lamb shanks and cook for two minutes on each side or until they are well-browned. Remove lamb and place in a baking dish. Reduce heat to medium and add onion to the pan. Cook for five minutes, stirring occasionally, until onion is soft. Add garlic and ginger, and cook for one minute longer, then add remaining spices. Cook for two minutes, stirring constantly. Add sugar, tomatoes and stock and bring to a boil. Remove from heat.
Add potatoes and sweet potato to the baking dish and pour the sauce over the top. Cover with foil and bake for 2 1/2 hours, or until the lamb falls away from the bone.