This can be made ahead and reheated. If you cannot get lamb shank, ask your butcher to slice a medium shoulder of lamb across the bone into 4-6cm chunks and serve one per person.

Method:

• Coarsely grind together the coriander, cumin and fennel seeds along with the chilli flakes in a pestle and mortar or spice mill. Crumble in the saffron if using and season.
• Lay the lamb in a single layer on some baking paper in a shallow dish.
• Sprinkle half the spice mix over the lamb, then turn the pieces over and sprinkle over the rest. Cover and leave to marinate for at least 30 minutes or overnight.
• Pre-heat oven to 170°C fan and then dust the lamb all over with the cornflour and leave for a further 30 minutes.
• Heat the oil in a large ovenproof pan with a lid over medium heat and then brown the lamb on all sides until there is a good crust and a deep brown colour.
• Remove the lamb to a plate and then add the onion, carrot, leek and garlic to the frying pan and allow the vegetables to cook for 1-2 minutes. Add the cinnamon stick and thyme sprigs and then add about 1/3rd of the stock and use a spoon or spatula to scrape up any brown bits stuck to the bottom.
• Pour in the remaining stock and pomegranate juice and bring to a simmer. Return the lamb to the dish and season.
• Cover with the lid and transfer to the oven and braise for about 1½ hours. Check the liquid level and top up to about 4 cm with just-boiled water or more stock.
• Braise for a further 2 – 2 ½ hours until the meat is completely tender.
• Remove the meat and vegetables with a slotted spoon to a serving dish, discard the cinnamon and thyme and skim as much fat from the sauce as possible.
• Pour the sauce over the meat and vegetables and garnish with fresh pomegranate seeds and mint.
• If you are making ahead, cook cook for 1½ + 1 hours then remove the meat and vegetables, cool and skim the sauce and refrigerate. You can then reheat the meat in the sauce for approximately 1 hour at 160°C.

Louismann