This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in
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If you want to use a slow cooker
Brown your shanks in a frying pan with the oil for a couple of minutes then place in the slow cooker with all the other ingredients except coriander. Cover and cook on Low for 9-10 hours. Take out the lamb then finish off the sauce in a pan on the hob according to step 4, above.
Start with spinach houmous
Very gently fry ¼ tsp ground cumin and 1 crushed garlic clove in 1 tbsp olive oil for 2 mins, before tipping in 100g bag baby spinach. Cook until just wilted. Squeeze out all the excess liquid, then blitz with 6 tbsp ready-made houmous and a squeeze of lemon juice. Serve with toasted pitta and carrot sticks.