Braised lamb shanks with spring vegetables

Preheat the oven to 160°C.

Season the flour with salt and pepper and mix well.

Dust lamb shanks in the seasoned flour, shake off excess.

Heat a large frypan over a medium high heat, add a little oil.

Brown the lamb shanks well on all sides.

Remove and place them in a small roasting dish or large casserole dish.

Reduce heat in the frypan and add a little extra oil.

Add the onion and the cumin, cook for 1-2 minutes, stir occasionally.

Add tomatoes, stock, honey and lemon juice.

Heat stirring until the mixture boils, turn off heat.

Pour over the lamb shanks.

Cover the dish tightly with its lid or foil, place in oven.

Cook for 1 ½ to 2 hours or until the lamb shanks are very tender.

Check after 1 hour, add a little water or stock if needed to keep the shanks just covered.

Rest lamb shanks for 10 minutes.

To serve cook the vegetables until just tender and place on a warm plate with the lamb shanks.

Spoon sauce over lamb.

Serve with cooked pasta shells

Brown the lamb shanks well as per the recipe and place in the slow cooker.

Place the onions and cumin in to the slow cooker with the lamb shanks.

Add the tomatoes, stock, honey and lemon juice.

You may need to add a little beef stock or water if it appears that the liquid does not cover the lamb.

Cover the slow cooker with its lid, cook on Low Setting for 8-10 hours or the High Setting for 4-5 hours.