If spice is your thing, this slow cook recipe featuring lamb and spices from Indian cuisine is an excellent dish for a cool winters' night.

Ingredients

• 2 tbsp veg oil
• 3 lamb shanks
• Tinned plum tomatoes (1 tin)
• 2 tbsp strained greek yoghurt
• 1 small onion, finely diced
• 1 tbsp paprika (unsmoked)
• 1 tsp cayenne
• ½ tsp garam masala
• 2 tbsp cashew cream
• Ginger/garlic paste
• 2 tbsp coriander, finely chopped
• Salt, to taste

Method

1. Heat your fry pan over medium heat. Add a little oil, season your shanks then brown them for as long as you can bear-this will add lots of flavour (about 20 mins).
2. Set the shanks aside, then, to the residual fat, add your onion. Add a pinch of salt and fry until a deep golden brown. Add your spices to this, then the ginger/garlic paste. Fry briefly then add the tomatoes and the cashew cream.
3. Place the shanks back in, taste for salt then blob on a couple of spoonfuls of yogurt in and around the shanks. Place shanks in Crock-Pot® and cook on HIGH for 6 hours. Remove shanks to rest, reduce sauce if you would like to thicken and pour over to serve with.