Cumin roast lamb shank
3 lamb shanks (500g each approx) 3 tbsp cumin seeds 1tbsp coriander seeds 0.6% salt by weight 1 inch ginger root - pound into pulp olive oil one large onion, sliced Grind cumin & coriander together (sift with sieve to take away husk if necessary) stab holes into lamb shank to aid absorption of salt and spices coat lamb shanks with oil sprinkle with salt, then ginger paste, then spices (didnt use all of it) best to marinade lamb shanks overnight place sliced onion on bottom of tray before putting lamb shanks on top into oven uncovered at 120 C for 3 hours (found surface to be a bit dried out) (may try covering with foil at 160 C for an hour to 90 mins next time) remove lamb shanks to grill rack then under hot grill for 20 mins each side (grilled the underside first) - keep an eye to avoid burning reduce lamb juices and onions in a pot till onions are caramelised. note that oil will start to separate from onions - best to strain off excess fat at the end
