• 4 lamb shanks

• 1 tablespoon olive oil

• 1 tin of diced tomatoes

• 2 tablespoons chicken stock powder

• 1 1/2 cups water

• 1 brown onion, diced

• 1 knob ginger, peeled and cut in half

• 2 garlic cloves, diced finely

• 1 heaped teaspoon ground coriander

• 1 heaped teaspoon ground cumin

• 1 heaped teaspoon turmeric

• 1 heaped teaspoon brown sugar

• 1/2 teaspoon cinnamon

• 1/2 teaspoon white pepper

• To serve, grated lemon zest and finely chopped parsley

1. Preheat the oven to 160 degrees celsius.

2. Heat the olive oil in a heavy based saucepan and brown the lamb shanks on all sides. Remove and place in the ovenproof casserole dish or slow cooker.

3. Add the remaining ingredients to the casserole dish or slow cooker and mix well.

4. Nestle the lamb shanks in the tomato mixture.

5. Cover with a lid (or foil) and place in the oven for 3 hour or the slow cooker for 7 hours on high.

6. To serve, top with lemon zest and parsley.

I like to eat these shanks with couscous.