1. Heat a large heavy-based saucepan over medium high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Remove to a plate. 2. Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring for 3 minutes or until the onion softens. 3. Add the cumin, saffron and cinnamon and cook, stirring for 30 seconds until fragrant. 4. Return the lamb shanks to the pan and add the water and stock. 5. Bring to the boil then reduce the heat to low and simmer covered for 1 hour. 6. Add the potatoes and cook for 20 minutes, then add the peas and cook a further 10 minutes. 7. Remove from the heat and stir in the mint and parsley. Season with salt and pepper. 8. Using tongs, carefully remove the shanks to shallow serving bowls and ladle the hot broth and vegetables over. ---------------------------------------------------------------------------
Nutrition
Ingredients
