4 PGI Welsh Lamb shanks
½ can of chopped tomatoes
1 onion, roughly chopped
1 carrot, roughly chopped
1 bay leaf
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 cinnamon stick
For the ragout
100g dried red lentils, rinsed and picked over
300g small potatoes, halved if large
1 tbsp oil
1 onion, chopped
2 garlic cloves, finely chopped
1 carrot, thinly sliced
½ jar of rogan josh curry paste
Remaining ½ can of chopped tomatoes
400g can of chickpeas, drained and rinsed
1 small punnet of cherry tomatoes or tomatoes on the vine
Naan breads, to serve
Heat the oven to 160ºC/140ºC fan/gas 3. Warm the oil in a frying pan and sear the lamb shanks all over until brown, then place them into a deep ovenproof dish.
Using the same pan, fry the onion, carrot, bay leaf and spices until brown. Then, add the onion and carrot mixture to the lamb shanks, along with the chopped tomatoes. Add enough water to half cover the lamb shanks.
Cover with tin foil and cook in the oven for 1 hr 30 mins - 2 hrs or until the meat is very tender. Meanwhile, put the rinsed lentils and the potatoes in cold water. Bring to the boil and cook for 15 mins or until just tender then drain.
Heat the oil in a pan and fry the onion, garlic and carrot. When they are soft, add the rogan josh paste, the rest of the can of chopped tomatoes and the cooking liquid to make a smooth sauce.
Add the lentil mixture and the chickpeas and cook for a further 10 mins, adding more liquid if necessary.
Once cooked, remove the shanks from the stock and cover to rest, reserving the juices and stock from the pan.
Five mins before serving, add the cherry tomatoes to the ragout and finish with some fresh coriander. Spoon the lentil mixture onto a plate and top with the lamb shanks. Serve with warm naan bread.