Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 160C/fan 140C/gas 3. Heat 3 tbsp oil and the butter in a large casserole and brown the lamb shanks well on all sides, then remove and set aside.
Add the cardamom, cloves, bay leaves, cinnamon and peppercorns to the pan and cook for several minutes. Meanwhile, whizz the ginger, garlic and onions to a purée in a food processor with 3 tbsp of water. Turn the heat to low and add to the pan with a pinch of salt. Cook gently for 20-30 minutes, stirring regularly, until golden. Add the ground coriander and cumin, paprika and chilli powder and cook for 2-3 minutes before adding the lamb shanks back to the pan with the yogurt and 500ml of water. Bring to the boil, then put in the oven with a lid for 2 hours. After 2 hours remove the lid, turn the oven up to 200C/fan 180C/gas 6 and cook for a further hour, turning the shanks regularly to colour the meat and reduce the sauce.
For the lime yogurt, stir the zest and juice of the lime through the yogurt, season and keep in the fridge.
Once the meat is coming away from the bone, remove the shanks to a plate. Skim the sauce of any fat that may be on top and add the shanks back to the sauce to reheat.
Either serve with the yogurt, rice and a scattering of coriander or allow to cool, transfer to freezer-proof containers and freeze.