4 Lamb Shank
1 Large Onion
1 x 400g Canned Tomatoes
350ml Chicken Stock
Zest Of 1 Lemon
4 tbsp Allspice
1/4 tsp Nutmeg
1/2 tsp Allspice
1/2 tsp Ground Cumin
1 tsp Ginger
1 tsp Cinnamon
1 Carrots

1 Punet Mushrooms


Preheat your oven to 160C

Pop all the spices into a large casserole dish, add the onion, carrot and mushrooms then place in the lamb shanks. Pour the tomatoes and enough stock to cover the lamb shanks and bring to the boil.

Place a lid or tin foil over the dish and pop in the oven for 2 – 2 1/2 hours.

When cooked lift out the lamb shanks and set to one side. Put the remaining fluid on the hob and reduce down. Carefully run a blender through the mixture to make a sauce.

Return your lamb shanks to the sauce and heat if necessary. When serving up sprinkle over your chopped coriander and lemon zest.

Great sides for this dish are mashed potatoes – Green Beans – couscous – rice – peas – greens – mashed swede – butternut squash.