Lamb Shanks in Spiced Potato and Pea Broth

Ingredients

• 4 lamb shanks
• 2 teaspoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves
• 5 cm fresh ginger, 5cm piece, peeled, thinly sliced
• 3 teaspoons ground cumin
• 1/4 teaspoon saffron thread
• 7 cm cinnamon sticks
• 2 cups water
• 2 cups chicken stock
• 8 small red potatoes, skin on, halved
• 1 cup peas, fresh or peas, frozen
• 2 tablespoons roughly chopped fresh parsley
• 2 tablespoons roughly chopped fresh mint

Directions

1. 1

   Heat a large heavy-based saucepan over medium high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Remove to a plate.

2. 2

   Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring for 3 minutes or until the onion softens.

3. 3

   Add the cumin, saffron and cinnamon and cook, stirring for 30 seconds until fragrant.

4. 4

   Return the lamb shanks to the pan and add the water and stock.

5. 5

   Bring to the boil then reduce the heat to low and simmer covered for 1 hour.

6. 6

   Add the potatoes and cook for 20 minutes, then add the peas and cook a further 10 minutes.

7. 7

   Remove from the heat and stir in the mint and parsley. Season with salt and pepper.

8. 8

   Using tongs, carefully remove the shanks to shallow serving bowls and ladle the hot broth and vegetables over.