- Heat the oil in a large casserole over a medium heat and brown the meat on all sides for 8-10 minutes. Remove from the pan and set to one side.
- Meanwhile, tip the walnuts into a food processor or spice grinder and blend for a good 1-2 minutes until they turn into a thick peanut butter-like paste.
- Chuck the onions into the pan. Reduce the heat to low and cook, stirring occasionally, for 6-8 minutes until golden. Add the garlic, chopped tomatoes, tomato puree, pomegranate molasses, cinnamon, lamb stock and a really good pinch of salt and pepper. Mix together really well and bring to the boil.
- Return the lamb to the pan. Cover, reduce the heat to low and cook for 3-3 ½ hours until the meat falls off the bone at the touch of a fork. Remove from the pan and set to one side on a warm plate.
- Remove the lid and increase the heat slightly. Continue to cook for 30-40 minutes until the sauce is lovely and thick. Return the meat to the pan and just warm it through for 5 minutes.
- To serve, transfer to a warm serving dish. Garnish with pomegranate seeds and coriander. Grab a spoon and tuck in with the rice.
2 tbsp olive oil
4 lamb shanks
2 onions, finely chopped
2 cloves garlic, finely chopped
1 tin chopped tomatoes
2 tbsp tinned tomatoes
3 tbsp pomegranate molasses
½ tsp cinnamon
750ml Lamb stock
20g pomegranate seeds
A small handful of coriander leaves
Rice to serve
Sea salt and pepper