Instructions

1. Heat the oil in a large casserole dish and brown the lamb shanks all over.
2. Meanwhile, thinly slice the onion and finely chop the garlic, ginger and chilli.
3. When the lamb has changed colour transfert to a plate.
4. Preheat the oven to 160°C.
5. Add the chopped veggies to the oil and gently sauté for 5-8 minutes, then add the powdered spices and tomato purée. Stir for a minute, then add the tinned tomatoes. Using your wooden spoon, break up the tomatoes into small pieces. Pour in the stock, add the cinnamon and star anise, then put the carrot in the middle (whole) and bring to the boil. Place the lamb shanks around the carrot.
6. Cover the dish with a lid or foil and put it in the middle of the oven. Bake for 2 hours.
7. Take the dish out of the oven. Drain the chickpeas and finely chop the apricots.
8. Stir these in the sauce and over the lamb. Bake for a further 30-45 minutes.
9. Dry-fry the almond flakes until golden, then set aside. Finely chop a small bunch of coriander or parsley leaves.
10. When the lamb shanks are tender, remove them to a serving plate. Spoon the chickpea stew around them. Scatter the chopped herbs and almond flakes on top, then you’re ready to serve.