4 French-trimmed lamb shanks
Sea-salt flakes and freshly ground black pepper, to season
100ml extra virgin olive oil
4 sticks celery, finely sliced
Rind of 1/2 orange, peeled into strips
4 eschalots, peeled, halved
8 cloves garlic, smashed in their skins
6 sprigs thyme
1 Tbsp cumin seeds
2 cinnamon sticks
1 small red chilli, halved
1 sweet potato, peeled
1 bunch baby carrots, scrubbed
2 Tbsp tomato paste
1L chicken stock
2 Tbsp chopped flat-leaf parsley leaves, to serve
Cook’s tips For a little less spicy heat, you can deseed the red chilli before adding it to the pan, if you like. The caramelised flavour of this dish depends on browning the vegies and meat before baking, so don’t be tempted to skip this step.
Preheat oven to 160C. Season lamb with salt and pepper. Heat oil in a large heavy-based flameproof ovenproof saucepan over a high heat. Add lamb and cook, turning, until browned on all sides. Transfer lamb to a bowl and set aside.
Reduce heat to medium, then add celery, orange rind, eschalot, garlic, thyme, cumin, cinnamon sticks and chilli to pan. Cook for 5 minutes or until celery and eschalot are golden and have softened slightly.
Cut sweet potato into large chunks, then add to pan with carrot and tomato paste.
Return lamb to pan, then add stock and simmer for 2 minutes. Cover pan with lid, then transfer to oven and bake for 2 1/2 hours.
Serve lamb shanks sprinkled with parsley