Zoë Bowyer

Serves 4

Ingredients

• 4 lamb shanks
• 2tbsp olive oil
• 1/2tsp garlic powder
• 1/2tsp ground red chilli
• 1/2tsp dried oregano
• 1/2tsp chilli flakes
• 1tsp salt
• 1/2tsp coarsely ground black pepper
• roast potatoes to serve

Sauce

• 1tbsp olive oil
• 2 garlic cloves
• 2tsp hot oak-smoked paprika
• 1tsp ground cumin
• 1tbsp red wine vinegar
• 6 beef or large tomatoes, skinned, halved and deseeded
• 2tbsp chopped fresh mint
• 1/2tsp sugar
• sea salt and freshly ground black pepper
• red kidney beans: 400g cooked or canned red kidney beans; 1tbsp olive oil; sea salt and freshly ground black pepper

Method

Brush the shanks with the olive oil. Put the garlic powder, ground red chillli, oregano, chilli flakes, salt and pepper in a bowl, mix well, then sprinkle over the shanks.

Set the shanks end to end in a roasting tin. put in the middle of a preheated oven and cook at 150C/300F/Gas Mark 2 for two hours, turning them over two to three times. Remove from the oven and let rest for 30 minutes.

To make the sauce, heat the oil in a large pan, add the garlic and cook to a light brown (it will give off a delicious roasting aroma). Add the paprika and cumin and coook for one minute without letting them burn.

Pour in the vinegar, then add the tomatoes, breaking them up with a woden spoon and cooking to form a lumpy sauce. Add the mint, season with salt and pepper and add sugar to taste.

To prepare the red kidney beans, drain and transfer to a small saucepan, stir in the olive oil, add salt and pepper to taste, then heat gently.

Dish up the shanks, pour off any excess fat and add two or three tablespoons water to the tin to make a little stock. Stir well, then add to the sauce.

Bring to the boil, then season with salt and pepper and add more sugar if necessary. Pour the sauce over the meat and serve with roast potatoes and red kidney beans.