Ingredients

• 2 lamb shanks (about 350g/12oz each)
• 1 tbsp olive oil
• 2 onions
• thinly sliced
• 1 garlic clove
• crushed
• 2 pinches saffron
• 2 tsp cumin seeds
• 100g/3½oz hopped tomatoes or passata
• 250ml/9fl oz chicken stock
• salt and freshly ground black pepper
• 4 sweet potatoes
• peeled
• 1–2 tsp dried red chilli flakes
• sea salt
• olive oil
• for drizzling
• 4 garlic cloves
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 2 tbsp honey
• 1 tbsp olive oil
• 8 sheets brick or filo pastry
• 1 tbsp smoked paprika

Directions

• Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes
• or until browned all over.
• Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish
• cook for 5 minutes and then add the saffron
• cumin seeds
• tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6.
• For the roasted sweet potatoes
• place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil
• seal the potatoes in the foil and bake for 45 minutes. Leave the oven on.
• For the spiced crisps
• crush the garlic
• peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes
• or until crisp. Dust with the paprika then leave to cool and cut into strips.
• Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps.