4 lamb shanks
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 x 5cm-piece fresh ginger, peeled, thinly sliced
3 teaspoons ground cumin
1/4 teaspoon saffron threads
1 x 7cm cinnamon stick
500ml (2 cups) water
500ml (2 cups) Campbell’s Real Stock Chicken
8 small coliban (chat) potatoes, halved
250g fresh peas, shelled
2 tablespoons coarsely chopped fresh continental parsley
2 tablespoons coarsely chopped fresh mint
Pinch of salt
Heat a large heavy-based saucepan over medium-high heat. Add the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate.
Heat the oil in the same pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3 minutes or until onion softens. Add the cumin, saffron and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add the lamb shanks, water and stock, and bring to the boil. Reduce heat to low and simmer, covered, for 1 hour.
Add the potato and simmer, covered, for 20 minutes. Add the peas and simmer, covered, for 10 minutes or until peas are bright green, potato is tender and lamb falls away from the bone when tested with a fork. Remove from heat.
Stir in the parsley and mint. Taste and season with salt. Use tongs to divide lamb shanks among shallow serving bowls. Ladle over the hot broth and serve immediately.