Ingredients:

• 2 tablespoons olive oil
• 8 (2.2kg) French-trimmed lamb shanks
• 2 brown onions, cut into wedges
• 3 garlic cloves, roughly chopped
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 3/4 cup dry sherry or dry red wine
• 2 x 410g cans crushed tomatoes
• 1 1/2 cups chicken stock
• 3 dried bay leaves
• 3 thick strips orange rind, white pith removed
• 1 cup pitted green olives
• mashed potatoes, to serve

Directions:

1. Preheat oven to 130°C. Heat oil in a large, flameproof casserole dish over medium-high heat. Add half the lamb and cook for 5 minutes or until browned. Remove to a plate. Repeat with remaining lamb.
2. Reduce heat to low. Add onions to the pan. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add garlic and cook for 1 minute. Add paprika and cumin. Cook for 1 minute. Pour in sherry or wine. Simmer for 5 minutes.
3. Return lamb to the pan. Add tomatoes, stock, bay leaves and orange rind. Bring to the boil. Remove from heat. Cover with a tight-fitting lid. Bake for 2 1/2 hours.
4. Stir in olives. Bake, uncovered, for a further 30 minutes or until liquid thickens and meat is tender and falling from the bone. Remove and discard bay leaves. Serve with mashed potatoes.

Serves 4 / Recipe by Alison Adams from www.taste.com