Ingredients:

4 French-trimmed lamb shanks

2 red onions, halved, thinly sliced

3 garlic cloves, thinly sliced

1 tbs. finely grated fresh ginger

3 whole star anise

1 cinnamon stick

1 tbs. no-added-salt tomato paste

250 ml (1 cup) salt-reduced chicken stock

250 ml (1 cup) water

400 g can diced tomatoes

400 g sweet potato, peeled, cut into 2 cm cubes

2 tsp salt-reduced tamari

2 tsp lime juice

baby coriander leaves, to serve

steamed broccoli, to serve

Directions:

1. Preheat oven to 160°C/140°C fan forced. Heat a large flameproof casserole dish over high heat. Spray with olive oil. Cook lamb shanks in 2 batches for 1-2 minutes each side or until browned. Transfer to a plate.

2. Reduce heat to medium. Spray casserole dish with olive oil. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, ginger, star anise and cinnamon and cook, stirring, for 1 minute or until aromatic. Stir in tomato paste for 1 minute. Add lamb shanks, stock, water and tomato to pan. Bring to boil. Cover.

3. Bake for 1 hour 30 minutes. Add sweet potato. Bake, covered, for a further 1 hour or until lamb is very tender. Stir in tamari and lime juice. Season with pepper. Sprinkle with coriander. Serve with broccoli. Per serve • 37g protein • 11g fat (4g saturated fat) • 25g carb • 9g dietary fibre • 361 Cals (1518kJ)

Bon Appetit!