Method:

Put pepper on the shanks and place them in a hot non-stick pan. Add a little oil and brown on both sides.

Once browned, remove them from the pan and put aside.

Eggplant, diced and into hot pan with oil. Salt and pepper added.

1 tbsp cumin, 1 tbsp turmeric and 1 tsp paprika. Pinch of safron.

Add the chopped coriander and parsley, tomatoes, carrot, onion, garlic and ginger and stir.

2 cups lamb stock.

tomato passata and chopped tinned tomatoes. Prunes and Chickpeas added.Cinnamon Stick

Butter.

Lid on, into oven 165C for 1.5-2 hours.