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.
While the lamb is cooking, mix the yoghurt and coriander. Season with lemon juice and salt. You can add a little crushed garlic, if you prefer. Place in a small bowl and refrigerate.
Remove the lamb from the pan and place on a warm platter. If necessary, boil the liquid uncovered to reduce and thicken, then pour over the meat.
Serve with soft mealie-meal porridge (slap pap) and the chilled coriander yoghurt.