Step 1

Preheat the oven to 180°C (160°C fan-forced). Combine the flour, salt, curry powder and pepper in a large bowl. Place each shank in the bowl, in turn, and coat it well with the flour mixture. Put the shanks on a plate, reserving the flour mixture.

Step 2

In a large heavy-based frying pan, heat 1 tablespoon of the oil over high heat. Brown the lamb shanks, three at a time, on all sides and transfer to a large ovenproof casserole dish with a lid. Repeat with 1 tablespoon of the oil and lamb shanks.

Step 3

Lower the heat in the frying pan to medium and add the last tablespoon of oil. Cook the onions and garlic until soft but not brown. Add the onion mixture to the casserole dish with the tomatoes and brown sugar.

Step 4

Whisk the beef stock into the remaining flour mixture and add to the dish. Cover, and place in the oven for about 2 hours or until the lamb is very tender.

Step 5

Remove the lid and cook for a further half an hour. The meat should be soft and the gravy thick. Serve four of the lamb shanks sprinkled with coriander and with steamed rice, if desired.