1 small cinnamon stick (approximately 4cm in length)

4 cloves

1 star anise

400 g canned tomatoes - chopped

Salt

Freshly ground black pepper

0.25 tsp chilli powder

1 tsp garam masala

1 tsp coriander cumin powder

500 mL chicken stock

1 Green Chilli - finely chopped

4 cloves Garlic, chopped

10 shallots, peeled

2 Lamb Hind Shanks

2 Tbsp olive Oil

Preheat the oven to 170 degrees C.

Heat the oil over a high heat in a large ovenproof dish (choose one that has a lid).

Season the lamb Hind shanks with salt and pepper.

When the oil is hot, add the lamb shanks and brown on all sides.

Remove the lamb shanks and leave to one side.

Add the shallots to the oil and brown them.

Now turn down the heat and add the garlic, green chilli, cinnamon stick, cloves and star anise. Stir and cook for 1-2 minutes.

Add the tomatoes, chilli powder, garam masala. coriander-cumin powder and 0.5 teaspoon salt.  Stir well and leave the mixture to cook for 5 minutes.

Now add the chicken stock and stir again.

Put the lamb shanks back in the pot.  Place a lid on the pot and bring the contents to the boil.

Place the pot (with the lid still on) in the oven for 50 minutes.

Turn the lamb shanks over, put the lid back on the pot and return to the oven for another 50 minutes.

Turn the lamb again.  Reduce the heat to 150 degrees centigrade and leaving the lid off cook for a further 20 minutes or until the lamb is falling away from the bone.