Lamb Shanks braised with onion and Garam Masala

1. Pat the lamb shanks dry with kitchen paper and sprinkle with salt, pepper and a little of the garam masala.

2. Preheat oven to 160°C / gas mark

3. Mix the yoghurt or crème fraiche with Shemin’s Indian Curry Paste and the rest of the garam masala, set aside.

4. Put the oil in a very wide flameproof sauté pan or casserole dish, large enough to hold the shanks easily and set over a medium to high heat. When hot, put in the shanks and brown them on one side. Turn them over, dropping the onion slices in between them. Brown both meat and onions moving them around the pan as you need to. When the other side of the shanks has browned, stir in the curry paste mixture and water. Bring to boil.

5. Cover the pan and place in the oven for 3 hours, turning the shanks over every 30 minutes.

6. Skim the oil over the sauce if you want to, and serve with mash potato or rice and nann bread.