Step 1

Heat the oil in a large saucepan or deep frying pan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 4-5 minutes or until browned. Transfer to a plate. Reduce heat to medium-low. Add the onion and garlic. Cook, stirring often, for 2 minutes or until soft. Add the cumin, cinnamon, cloves and allspice. Stir to coat.

Step 2

Add tomato and water. Season with salt and pepper. Bring to the boil. Reduce heat to low. Add the lamb. Cover and simmer for 3 hours or until tender. Transfer the lamb to a plate. Increase heat to high. Boil for 25 minutes or until the sauce thickens.

Step 3

Shred the lamb and discard the bones. Place the lamb in a bowl. Stir in enough sauce to coat. Season with salt and pepper.

Step 4

Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents the filo from drying out). Spray 1 filo sheet with oil and fold in half crossways. Cut in half crossways and spray with oil. Place 1 tablespoon of the lamb mixture along 1 side of each piece of filo, leaving a 2cm border at each end. Fold in the ends and roll up to enclose. Repeat with remaining filo sheets and lamb mixture.

Step 5

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the rolls on the prepared tray. Spray with oil. Bake for 15 minutes or until golden.

Step 6

Meanwhile, to make the dipping sauce, combine the yoghurt, water and mint in a small bowl. Season with salt and pepper.