Serves 4      Hot  Lamb  Vegetables  Spices  Herbs  Main Course  Gluten Wheat Dairy free  Eggless

4 Tbsp Olive Oil

4 x 450g/1lb Lamb Shanks

½ teasp Black Pepper

½ teasp Ground Allspice

½ teasp Ground Nutmeg

4 Cardamons, cracked

480ml/16fl.oz. Fresh Beef Stock

480ml/16fl.oz. Fresh Chicken Stock

225g/8oz tinned Chopped Tomatoes (with juice)

3 Tbsp Tomato Paste

450g/1lb Carrots, diced

6 Garlic Cloves, crushed

50g/2oz Freshly Chopped Coriander

3 Tbsp Lime Juice

1. Heat 3 tablespoons of the oil in heavy flame proof casserole until hot then add the lamb shanks and brown on all sides for 10 minutes.

2. Cover, reduce heat to low and cook for a further 20 minutes, turning occasionally.

3. Sprinkle lamb with the pepper, allspice, nutmeg and cardamom then add both stocks, the tomatoes, and tomato paste and mix to blend well. Cover and cook 1-1/2 hours, turning once or twice.

4. Add the carrots, mix well then cover and cook for a further 20 minutes.

5. Heat remaining 1 oil in frying pan, add the garlic and sauté until soft. Add the coriander and fry very gently for 1 minute. 

6. Sprinkle the mixture over lamb, cover and continue to cook for a further 10 minutes or until the lamb is tender.

7. To serve - sprinkle lime juice over the lamb and serve hot.