Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Combine oil, rosemary, crushed garlic and paprika in a large bowl. Season with salt and pepper. Add lamb shanks. Toss to coat.

Step 3

Combine lemon juice, stock, paste, oregano and extra sliced garlic in a large bowl. Season with salt and pepper. Add potato, bay leaves and cinnamon. Stir to combine. Place in a large roasting pan. Nestle lamb shanks into potato mixture. Cover tightly with foil. Bake for 3 hours.

Step 4

Uncover. Sprinkle with tomatoes, beans and peppers. Bake, uncovered, for a further 30 minutes or until lamb is tender.

Step 5

Sprinkle with parsley and zest. Serve.