Instructions

1. Heat four tablespoons of the oil in a large saucepan and brown each of the lamb shanks for about five minutes.
2. When browned, remove to rest.
3. Now add the remaining oil to the saucepan.
4. When hot but not yet smoking, throw in the cumin seeds, cardamom pods, cloves and cassia.
5. Stir the spices around in the oil for about 30 seconds being careful not to burn the spices.
6. Add the chopped onions and garam masala and fry in the oil for about three minutes until lightly browned, translucent and soft.
7. Scoop in the garlic and ginger purees and stir to combine before adding chopped tomatoes.
8. Pour in the wine and stock and bring to a rolling simmer.
9. Now add the lamb shanks, mint leaves and bay leaves, lower the heat to medium, cover the pan and braise for about an hour to an hour and a half until the meat is fall of the bone tender. Don’t rush this.
10. When the meat is tender to your liking, remove the lamb shanks from the and set aside.
11. Strain the sauce through a fine sieve and then return the strained sauce to the pan.
12. Reduce until only about 500ml of sauce remains and it is thick enough to coat the back of a spoon.
13. Return the lamb shanks to the pan and simmer for about two minutes until nice and hot.
14. Place one lamb shank on four heated plates and drizzle the sauce over the top.
15. Sprinkle with the chopped coriander to serve.
16. This dish goes nicely with masala mashed potatoes.