Slow Roast Lamb Shanks with Spiced Aubergines and Tomatoes and Herbed Yoghurt

Peel the onion, cut into quarters and put in an ovenproof casserole with a lid, add a few garlic cloves unpeeled and a few stalks of rosemary. Salt an pepper the lamb shanks and brown all over in a little olive oil in a frying pan, take out and add to the casserole along with some more rosemary.

Barely cover the lamb etc with white wine and raise to simmering point. Put in the oven covered at 300°F/150°C/Reg2 and cook for three hours turning the lamb half way through. When ready, take out the lamb and remove every bit of fat and skin you can. Use a slotted spoon to remove all the rosemary and vegetables, put the lamb back in the cooking liquor in the casserole and keep warm in a low oven.

Immediately after putting the lamb in the oven, chop mint and coriander to produce about two tablespoonfuls each and stir into the yoghurt in a bowl. Add a squeeze of lemon juice and pinch or two of salt and put into the fridge so that the yoghurt absorbs the herbs.

Half an hour or so before the lamb will be ready, prepare the spiced aubergines and tomatoes using lots of cumin and chilli  Recipe   and stir in some chopped coriander.

When ready serve the lamb, aubergine and tomatoes and yoghurt on warm plates  Zoom  .