Preheat the oven to 160°C.
Heat a saucepan over a medium to high heat. Dust the shanks with seasoned flour and shake off the excess. Once the saucepan is hot, add a layer of olive oil and then brown the lamb shanks on all sides. Remove from the saucepan and set aside.
Wash the saucepan then add more oil. Add the onion, garlic and ginger to the pan. Sauté for a few minutes until softened. Stir in the spices. Stir for one minute, then add the tomatoes, pomegranate juice and stock. Bring to the boil. Simmer for a few minutes, then remove from the heat.
Put the shanks into a casserole dish. Pour the liquid over. Cover and bake in a preheated oven for one hour. Remove from the oven and uncover. Add the carrots. Turn the shanks over. Return to the oven and cook uncovered for a further hour or until the meat is very tender. Season to taste with salt and freshly ground black pepper. Serve topped with fresh coriander, with saffron mash on the side.
Peel and cube eight large potatoes and boil until tender. While they are cooking, heat 25ml butter and 100ml milk or cream together with one pinch of saffron. Once hot, remove from the heat and set aside. Once the potatoes are tender, mash well, then stir in the saffron-milk mixture. Add more milk if necessary. Season to taste with salt and freshly ground black pepper.
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