Grind black pepper over the lamb shanks, then dust with flour/cornflour. 2.  Heat the oil in a frying pan and brown shanks. 3.  While browning, place all the sauce ingredients into  a food processor and blend until smooth. 4.  Remove shanks from pan and place into a roasting dish. 5.  Preheat the oven to 160C/350F. 6.  Pour the sauce into the same pan that  you used to brown the shanks and bring to the boil.  Remove from the heat and pour over the shanks.   Cover the dish with foil or a lid. 9.  Roast in the oven for 1½ hrs covered then uncover and roast for a further 1½ hours, basting every 30 minutes or so.   If they aren’t getting brown and glazed, turn up the heat a little, but don’t let them dry out.   If you feel they are getting too dry, replace the lid or foil.

Serve with Almond Couscous.