Roasted Lamb Shanks with Cumin and Tomatoes

This takes time, but is worth it. It is an all in one meal, which is perfect on a cold winter's evening. Try to serve with something green - brocolli or beans. Here it is pictured with the chickpea, feta and herb salad.

4 lamb shanks
6 potatoes, quartered
1 red onion, chopped
5 ripe tomatoes, thickly sliced
3 tsp of cumin seed
1/3 cup of olive oil
salt and pepper

Pre-heat the oven to 180 degrees. Season the meat with salt and pepper. Place the lamb shanks, potatoes and onion in a large baking dish and add the cumin seeds and olive oil. Use your hands to rub the olive oil and cumin seeds into the meat. Place slices of tomato over the meat and potaoes in single even layer. Add half a cup of water to the sides of the baking dish.

Cover the dish with foil and bake for 2 hours.

Remove the foil and bake for a further hour. Turn the meat and pototoes occasionally and baste with the juices.

Serves 4

Source: Falling Cloudberries