Lamb shanks in a sweet and sour tamarind sauce

from Jenny's Kitchen - Tamarind Chutney Ingredients: • 4 lamb shanks • 2 large onions sliced • 6 Tblsp Jenny's Kitchen - Tamarind Chutney • 1 tsp black mustard seeds • 1 tsp yellow mustard seeds • 2 tsp smoked paprika • I tsp dried chili flakes • 1 tsp fennel seeds • 1 bay leaf • 2 lemons • 5 garlic cloves, crushed • Fresh rosemary • 2 Tblsp chopped fresh coriander • 750 ml Chicken stock • Canola oil • Salt/pepper Method: • Preheat the oven to 160°C • Zest and juice the two lemons • Finely chop the fresh rosemary - you want 2 tablespoons. Mix with the lemon Zest • Season the lamb shanks well with salt and pepper • Heat 3 tblsp oil in a large pan or pot on a high heat and brown the lamb shanks well. This should take about 10 minutes • Remove the shanks from the pan and drain off any excess fat. Leave about 1 Tblsp fat/oil in the pan • Add the mustard seeds to the pan and fry until they start popping • Add the onions to the pan and fry until they start to soften - about 8 minutes • Add the garlic and gently fry for 1 minute • Stir through the rosemary/lemon Zest, fennel seeds, smoked paprika, chili flakes and bay leaf • Pour the stock into the pan, add the juice of the 2 lemons, and stir through the tamarind chutney • Add the shanks back to the sauce and bring everything back to the boil. • Taste and season the sauce in need • Cover the pan tightly with foil and then with a tight fitting lid. • Cook in the oven for approximately 2 - 2 ¼ hours, turning the shanks over halfway through. The meat will be tender and nearly falling off the bone, but still have some bite to it. • Remove the shanks from the sauce and keep warm by covering with foil • On the stove top, bring the sauce to the boil and reduce until thickened, stirring to ensure the onions don't stick and burn • Add the shanks back to the sauce, sprinkle over the chopped coriander and serve Serving suggestion Serve with mashed potatoes and pickled red onions