Heat oil in a medium pot over HI heat and sear all sides of the lamb shanks, turning until browned all over. This can be done in batches if necessary. Remove from the pot and set aside.
Reduce to MED heat and add onions. Cook for approximately 3-4 minutes or until translucent and caramelised.
Add the Lamb Spice, Cinnamon Quill, Cardamom Pods, Cloves, salt and pepper to the onions, and cook for 1 minute or until the spices become fragrant.
Return the lamb shanks to the pot, add water and bring to a boil. Cover with a lid and turn down the heat to a simmer for 1 ½ hours, stirring gently every half hour.
After 1 ½ hours, stir in the lemon juice and tomato paste, and continue to cook for another hour or until the meat is tender.
Serve with Baghali Polo (Persian dilled rice) or, serve with steamed rice, creamy potato mash or a warm loaf of crunchy bread.
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