Rustic lamb shanks
( SERVES 4 )
The aroma of lamb shanks slowly cooked in the oven will make stomachs rumble. If you're feeling a little naughty, save the fat from the shanks and use it for roasting vegetables.
Preheat an oven to 200C.
Place the lamb shanks in an ovenproof dish and into the hot oven for 35 minutes. This will allow the fat to drip off. Remove from the dish and discard the fat. Turn the oven to 150C.
Heat the oil in a large frying pan. Toss the onions and garlic until lightly browned. Add the curry paste and cook until just starting to separate. Pour into a large ovenproof casserole dish.
- Add the tomatoes and half a cup of water. Place the lamb shanks in, cover and place in the oven for 2.5 hours. Add an extra half cup water if needed as they cook.
Stir through the pumpkin and chickpeas. Season with salt and pepper then place back into the oven for 1 hour until the lamb is falling off the bone.
Stir through the coriander before serving.
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