Slow Cooked Indian Lamb Shanks

Step 1: Heat cooking oil in a large frying pan and fry the shanks over a medium heat for 8 to 10 minutes, turning occasionally to ensure browning on all sides and place into the slow cooker with the coriander, the sliced onions, the Rogan josh curry paste, the canned diced tomatoes and the chicken stock. If a slow cooker is not available place in an oven-proof dish.

Step 2: Cook on low for 8 to 10 hours in the slow cooker; depending on the oven this can vary from 1-3 hours, therefore check throughout cooking process to see if it has cooked through.

Step 3: Add the cherry tomatoes 45 minutes prior to serving.

Step 4: Close to serving, prepare naan by sprinkling a little water on both sides and heat the naan on a microwaveable plate for 30-45 seconds.

Step 5: Serve naans, lamb shanks and garnish with freshly chopped coriander (personally I prefer parsley).

Step 6: ALTERNATIVE - shred meat from the shanks and then return to the pot and serve over pasta or polenta as a meal or turn the ragu into a pie if desired.