• 4 lamb shanks, trimmed of excess fat
• 2 tablespoons olive oil
• ¾ teaspoon

Brown the lamb shanks in the oil in a large pan. Remove them and set aside while you fry the spices lightly in the oil. Add the onion and fry with the spices for 4–5 minutes, then put back the lamb shanks. Add the tomatoes, salt and enough stock or water almost to cover the shanks. Bring to the boil, cover and simmer on a heat diffuser or in the oven preh