date:Jun 05, 2014
in a large flameproof casserole dish over medium heat. Cook the lamb shanks in batches, turning occasionally, until browned. Transfer to a plate.
2. Add the onion to the pan and cook for 5 mins or until brown. Add the garlic, cumin, ginger and paprika. Cook, stirring, for 30 secs. Stir in the stock. Return the lamb to the pan. Cover and bring to a simmer.
3. Transfer the pan to oven and cook for 1 hour. Carefully remove from oven, and turn the lamb. Add the sweet potato, parsnip and dates, an