METHOD
1. Preheat the oven to 180°C.
2. Combine the flour and dry grounded spice, roll shanks in the seasoned flour. Heat oil in an ovenproof
casserole dish over medium heat. Add the shanks and brown on all sides, then transfer to a plate and set
aside.
3. Add the onion, garlic and chilli to the pan and cook for a few minutes until the onion starts to soften.
Add the stock, wine, vinegar, sauces, spices and rest of the vegetables and the lamb. Add salt and pepper to taste.
4. Bring to the boil, then cover and place in the oven for 2 hours. Remove from oven and strain sauce
into a saucepan to make tomato chutney. Transfer shanks to a plate.
5. Bring sauces back to the boil and add ginger, chilli, tomato paste and chopped tomatoes, add sugar
or honey. Combine cornflour with a little cold water add to mix and cook until thickened, salt to taste.
Add freshly chopped coriander then pour over shanks or serve separately.
6. Meanwhile, place potatoes in a saucepan of cold salted water, bring to the boil and cook for 15
minutes or until cooked through. Drain and mash well with a potato masher.
7. Place butter and cream in a saucepan over low heat. When butter has melted, add potatoes and wasabi paste and pinch of nutmeg and beat with a wooden spoon until smooth and creamy. Season with salt
and pepper.
8. Serve lamb shanks with wasabi mash and tomato chutney.
9. Serve with seasonal veg and side salad of choice.