Preheat the oven to 160°C / 140°C Fan forced.

Salt the lamb shanks moderately then mix with the garlic, ginger and rosemary and marinate for 2 hours.

Once marinated, wash the salt and marinade off the meat. Heat a little rapeseed oil in Le Creuset Signature Cast Iron Round Casserole and roast the lamb shanks in the oven until well coloured, then remove from the pan.

In the same casserole, heat the tomato paste and chopped onion, then add the cumin seeds, curry powder and cinnamon stick and toast on the hob, on a low to medium heat, for 5 minutes, stirring occasionally, then transfer the mixture to the casserole.

Chop the tomatoes and add to the casserole, followed by the red wine. Bring the mix to a boil, then add the lamb shanks to the casserole.

Add the lamb stock, then bake in a pre-heated moderate oven, with the lid on the casserole, for 3-4 hours until the lamb is succulent and falling off the bone.

Cook's Notes: This is a delicious, autumnal dish. For a more earthy flavour, replace the red wine with a dark beer or for a lighter sauce, use white wine.