Karen Martini's Lamb Shanks braised with cinnamon, garlic and thyme.

This dish has strong Middle Eastern overtones, with a heady scent of cinnamon and cumin and slight heat from the chilli. Karen suggests serving this dish with a fresh, leafy salad  It's the perfect do-ahead dish for a small dinner party. (we just has fresh bake at home rolls with ours - so so filling)

YOU WILL NEED

• 4 lamb shanks, knuckles removed
• Salt flakes and freshly ground pepper
• 1/3 cup (80ml) olive oil
• 4 sticks celery, finely sliced
• 80g pancetta, sliced
• 4 golden shallots, peeled and cut in half
• 10 cloves of garlic cut into quarters
• 6 sprigs of thyme
• 1 teaspoon cumin seeds
• 2 cinnamon sticks
• 2 small red chillies split
• 2 large green chillies split
• 1 medium sweet potato, peeled and cut into 3cm pieces
• 3 Desiree potatoes, peeled and cut into 3cm pieces
• 2 parsnips, peeled and sliced
• 2 carrots, peeled and sliced
• 2 tablespoons tomato paste
• 4 cups (1litre) chicken stock

Method

1. Preheat oven to 160 degrees Celsius.
2. Season shanks with salt and pepper.
3. Heat oil in a large, heavy-based oven proof casserole dish over high heat.
4. Add the shanks and cook for a few minutes, until browned.
5. Remove shanks from dish.
6. Add celery, pancetta {I used diced bacon}, golden shallots {I used one large brown onion sliced}, garlic {seems a lot but no after taste so use it}, thyme, cumin {I only had ground} and cinnamon {the best part of the dish the smell was amazing} and stir well.
7. Add Chillies {working from my cupboard I only had the diced in the jar in the fridge so added about 2 teaspoons – and it was a nice warmth not too spicy}, remaining vegetables {ok no parsnips in my fridge so it was 4 carrots, and I had small chats so added 8 and only cut them in half} and tomato paste and stir again.
8. Return shanks to the dish, pour on the stock and simmer for 2 minutes, check seasoning and adjust if necessary.
9. Cover dish and bake for 2 ½ hours or until the meat is very tender and falling off the bone. Serve Immediately.
10. {I decided I wanted some fresh beans – so dished up the shanks with large portions of the vegies, and then popped the remaining vegies and sauce back on the stove and tossed in my beans for about 2 minutes – the sauce reduced to a nice thick one and the beans were cooked to our liking – still crunchy, then ladled over the sauce and beans. This was a simple easy to cook and delicious meal we will definitely be having this one again.}

Recipe by Karen Martini from Where the heart is Serves 4