Red Thai lamb shanks

Preheat the oven to Gas mark 3, 170°C, 325°F. Place the lamb shanks on a chopping board and season. Heat the oil in a large non-stick frying pan and brown the shanks for 6-8 minutes, turning occasionally. Transfer them to a large ovenproof casserole dish.

Add the onions to the frying pan and cook for 1-2 minutes until golden. Spoon them into the casserole dish, and add the curry paste, coconut cream, stock and seasoning. Bring to the boil, reduce the heat, cover and transfer to the oven for 2½ - 3 hours, or until the meat falls away from the bone.

25 minutes before the end of the cooking period, add the potatoes, mix well, cover and return to the oven for the remainder of the cooking time. Stir gently, garnish with the herbs and serve with couscous or rice and seasonal vegetables.

Tip: (This recipe works well on the hob too).