For the lamb shanks, pre-heat the oven to 200°C. Place the lamb, apricots, garlic, oreganum sprigs and bay leaves in a casserole dish with a lid. Combine the stock, Port, cumin, dried oreganum and smoked paprika and pour over the meat and other ingredients in the casserole dish. Cover with a lid and roast in the oven for 2 hours until fork tender. Season to taste.For the puree, toss the potatoes, onions and olive oil together. Season with a bit of salt and pepper and turn the vegetables out onto a roasting tray. Half way through the cooking process of the meat, add the vegetables to roast for 1 hour. Remove and add the vegetables to a food processor. Add in the cream and butter and give it a quick whizz until smooth. Do not over mix. Season it to taste.Serve the lamb shanks with its sauce over the potato and onion puree. Top with a scattering of the pine nuts, basil leaves or chopped parsley and serve with some wholegrain mustard on the side, if you like.Tip:Leftover lamb shank meat can be shredded and makes for a wonderful filling in sandwiches, omelets or wraps the following day.Reprinted with the permission of Illanique van Aswegan.