SPICED LAMB SHANKS

prep + cook time 6½ hours serves 4

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground cardamom

½ tsp cayenne pepper

1 tsp smoked paprika

2 cloves garlic, crushed

2 tbsp lemon juice

1 tbsp extra virgin olive oil

4 french-trimmed lamb shanks (800g)

2 medium red onions (340g), quartered greek yoghurt, lemon rind, pomegranate seeds and mint leaves, to serve (optional) serving idea Drizzle lamb with 1 cup mint leaves blended with ¼ cup (60ml) extra virgin olive oil, and serve with couscous.

1 Combine spices, garlic and lemon juice in a small bowl. Heat oil in a large frying pan over medium heat; cook lamb shanks, turning, until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker. Add onions to pan; cook, turning, for 5 minutes or until browned on each side. Transfer to cooker.

2 Add spice mixture and ½ cup (125ml) water to cooker; stir to combine. Season. Cook, covered, on low for 6 hours (or high for 3½ hours).

3 Serve lamb shanks and onion topped with juices from cooker, yoghurt, lemon rind, pomegranate seeds and mint leaves, if you like.