- 6 – 8 lamb shanks (depending on size)
- 3 tablespoons flour
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 400 g can tomatoes
- 1 red onion, finely chopped
- 1 cup beef or lamb stock
Preheat oven to 150 C
Place lamb shanks in a plastic bag along with flour, paprika, cumin,coriander and salt, toss to coat.
Heat the olive oil in a large frying pan and pan fry shanks until golden all over. Transfer to a large casserole.
Add tomatoes, onion, stock and enough water to almost cover the meat.
Cover and cook for 3 hours, check after 2 hours adding extra liquid or turning meat if necessary.