Preheat oven to 160°C.Green Masala:Blend 50g green chillies, 30g fresh ginger, 30g fresh garlic, 2ml turmeric and 45ml vegetable oil to form a paste, which can be stored in the fridge for up to a week.Season the lamb with salt and freshly ground black pepper. Heat the olive oil in a large ovenproof pan and brown the meat all over. Remove from the pan and set aside. Add the onion to the pan and cook until golden.Add the stock, wine, tomatoes, lemon zest, rosemary and masala, then return the shanks to the pan. Nestle them in the liquid and bring to the boil. Cover with a lid or heavy foil and bake in a preheated oven for two hours until the meat is very tender. Ensure that you turn the meat from time to time so that it cooks evenly.NOTE: The cooking time will depend on the size of the shanks.Text and image: Ideas magazine
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