Ingredients:

• 3-4 lamb shanks
• 1 tablespoon olive oil
• 2 onions, chopped
• 3 cloves garlic, crushed
• 150g mushrooms, sliced
• 1 carrot, cut however you like
• 1 medium sweet potato, peeled and cubed
• 500g tomato passata
• 1L slow-cooked bone broth
• 3 tablespoons apple cider vinegar
• Big handful fresh basil, leaves torn

Your choice of a mix of dry spices. I use:

• 3 teaspoons turmeric
• salt
• freshly ground pepper
• fennel seeds
• smoked paprika
• 3 tablespoons Mrs Braggs Organic Sprinkle 24 Herbs and Spices
  
  

Method:

Preheat oven to 180 degrees C.

Brown the lamb shanks in the olive oil.

Turn off the heat

If you browned them in a pan that can’t go into the oven, transfer the shanks to an oven-proof dish you can cover.

Add the onions, mushrooms, carrot and sweet potato.

Mix the dry spices in a small dish and sprinkle them over the shanks and the veggies.

Add the tomato passata, bone broth and apple cider vinegar.

Cover the pot/pan with a lid and pop it into the oven for 30 mins.

After 30 mins, momentarily remove the pot from the oven and stir it all.

Pop the pot back into the oven for 1 hour.

Momentarily remove the pot and using tongs, turn the shanks. Stir in the torn basil leaves.

Pop the pot back into the oven for another hour.

Depending on the size of the shanks, after 2.5 total hours in the oven, they are likely ready. You will know as the meat falls off the bones if you try to grab some with tongs.

If the shanks were particularly large, they might need another 15-30 mins in the oven.

Serve with mashed potato and a pile of steamed greens.

Yum scrum.