Slow cooked lamb shanks

Ingredients: 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp ground cinnamon, 1 fresh chilli - de-seeded and finely chopped, 4 garlic cloves, 50 ml sunflower oil, grated rind of 1 lime, 2 lamb shanks, 1 onion - chopped, 2 carrots - chopped, 2 celery sticks - chopped, 1 lime - chopped, 300 ml beef stock, 2 fresh mint springs, 2 fresh rosemary springs, salt, pepper.

Dry-fry the coriander and cumin seeds until fragrant.

Pound the seeds with the cinnamon, chilli and 2 garlic cloves.

Stir in half the oil and lime rind. Rub the paste all over the lamb and marinate it for 2 hours.

Preheat the oven at 200° C. Heat the remaining oil in a pan and cook the lamb, turning frequently, until browned.

Put the lamb in an oven-proof casserole. Fry the garlic, onions, carrots, celery and lime.

Add the beef stock and bring to a boil. Pour everything over the lamb. Cook in the oven for 3 hours.