Slow-cooked lamb shank and spinach curry

1. Preheat the oven to 160˚C, gas mark 3. Put 2 tbsp oil in a large ovenproof pan or casserole over a medium-high heat. Season the lamb shanks, then brown all over, adding more oil if necessary. Transfer to a plate and set aside. Remove the pan from the heat and spoon out any excess fat, leaving about 1 tbsp in the pan.

2. Put the onion, garlic and ginger in the small bowl of a food processor and whizz to a paste. Return the pan to a low heat and add the onion paste; cook for 5 minutes. Stir through the ground spices, peppercorns and cinnamon sticks; increase the heat to medium and cook, stirring, for 2 minutes.

3. Tip in the tomatoes and stock, then return the lamb to the pan. Bring to the boil, then cover and cook in the oven for 2-2½ hours, turning the lamb shanks occasionally, until the meat is tender and falling off the bone. Carefully transfer the lamb shanks to a bowl and cover to keep warm. Put the pan over a medium heat, stir in the spinach and bubble the sauce for 15-20 minutes, until thickened; season. Serve each shank with rice, such as the pilau opposite. Spoon over the sauce then scatter over the coriander and pomegranate seeds. Enjoy with naan bread, if liked.