Indian Lamb Shank Pot Roast

1. Preheat oven to 160°C / 325°F / Gas Mark 3. Heat the oil in a large casserole dish over a medium-high heat. Season the shanks with salt and pepper, then cook for 8-10 minutes, turning, until well browned. Remove the shanks from the pan and reduce heat to medium. Add the onions and cook for 2-3 minutes until softened. Add Shemin’s Curry Paste, Shemin’s Cassia Cinnamon Bark Sticks and a little water. Cook for 1-2 minutes until fragrant, then add in the chopped tomatoes, stock and coconut milk.
2. Return the shanks to the pan and if needed add some water so they are almost covered. Bring to a simmer, cover and place in the oven to roast for 2 hours.
3. Remove from the oven and take off the lid. On the stovetop, bring to a simmer and cook until the sauce has reduced and thickened. Season to taste.

Serve with basmati rice, Chutney and Shemin’s Indian Breads.