Middle Eastern-Style Lamb Shanks

Step 1

Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the shanks and cook, turning for 5 minutes or until brown. Remove to a plate.

Step 2

Add the onion and garlic, and cook gently for about 5 minutes or until soft.

Step 3

Add the spices and cook, stirring, for about 30 seconds.

Step 4

Return the lamb shanks to the saucepan with the tomatoes and stock, and bring to the boil.

Step 5

Reduce the heat to a medium-low simmer and cook for one hour covered.

Step 6

Uncover and cook a further 30 minutes or until the lamb is tender.

Step 7

Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.

Step 8

Boil, uncovered, for 10 to 15 minutes or until the sauce thickens (it WILL happen and is much nicer than a flour thickened sauce!).

Step 9

Sprinkle with fresh coriander leaves and serve with yogurt on the side.