Serves 4

My style of cooking is to see it, read about it or eat it out and then try to make it. I skim down an ingredients list and add the ingredients in the quantity to my liking…or taste the ingredient and remember the flavors. I dislike standing over a recipe book and constantly weighing and measuring…normally I don’t have the time nor the patience…anyone else do the same? So, if you need a measured recipe guide, this is not for you. I saw this recipe in the Mail and would like to share it, so I took a photo, bought the lamb shanks, pittas, yogurt, pomegranate, fresh mint and coriander, and found the rest in my pantry.

4 Lamb Shanks, olive oil, onion, garlic, cumin, nutmeg, crushed/ground peppercorns, turmeric, cinnamon, fresh ginger root*, stock [lamb, chicken or vegetable], Pitta Breads, butter, fresh coriander and mint, pomegranate seeds, natural yogurt.

Turn the oven onto 150/C, fan 130/C or gas 2. Heat the oil in a hob/oven proof dish, for size fit the lamb into it and ensure enough space for liquid; fry the chopped onion until it is soft, then add all the spices, pepper [I always add salt at the end, if I feel it needs it]. Then add the garlic and ginger. *Did you know if you freeze root ginger immediately after you buy it it grates beautifully from frozen! Add the lamb shanks, give them a good stir and then cover with enough stock to almost cover the lamb, now taste and add some salt if you wish to. Cover your casserole or dish with its lid and cook for about 3 hours, check it and give it a stir now and again, by the time its ready the stock will have reduced by two thirds.

Before serving, heat your griddle pan, brush the pittas with softened butter and griddle them so you get black lines on both sides, if you have not got a griddle pan then just warm them in a standard pan, take them out and keep them warm. Serve the lamb shanks with the rough chopped coriander and mint over and sprinkle the pomegranate seeds on top. Place the lamb dish, yogurt and pittas in the center of table. Enjoy.