Spicy Spanish inspired casserole, where the meat falls off the bone.

1. Heat the oil in a large frying pan, then coat the lamb shanks in flour and add them to the pan – fry them over a high heat until golden brown, turning them half way through.

2. Set the lamb shanks to one side and add the chorizo, carrots, onion and garlic to the pan and cook until the chorizo sausage has released its oil and the vegetables are tinged with brown. Put the chorizo and vegetables into a slow-cooker (or a casserole dish) and add the spices and the tinned tomatoes.

3. Fill the empty chopped tomato tin with water and add that to the rest of the ingredients. Season to taste with salt and pepper.

4. If using a slow cooker, cook on high for 6 to 8 hours and then keep warm for up to 2 hours.

5.To cook in a conventional oven: pre-heat oven to 170°C/gas mark 3 and cook in a covered casserole dish for 3 to 4 hours depending on the size of the shanks.

6. Before serving, skim the fat off the surface and decant to another serving dish if you prefer. Serve immediately with mashed sweet potatoes. (The meat just falls off the bone, so divide the meat and the casserole broth between the diners).