• about 4 tablespoons olive oil

• 2 lamb shanks

• 2 small aubergines, halved lengthways and thickly sliced

• 2 large onions, sliced

• 4 garlic cloves, crushed

• 1 cinnamon stick

• 400 g/13 oz can chopped tomatoes

• 2 tablespoons sun-dried tomato paste

• 2 teaspoons harissa

• salt and pepper

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Method:

1. Heat 2 tablespoons of the oil in a heavy flameproof casserole. Add the lamb and brown evenly. Remove to a plate with a slotted spoon.

2. Add the remaining oil to the casserole and brown the aubergines, in batches, adding more oil if necessary. Using a slotted spoon, transfer the aubergines to a plate.

3. Lower the heat slightly then add the onions and garlic to the casserole and cook until soft and lightly browned.

4. Stir in the cinnamon stick, tomatoes, tomato paste and harissa, then return the lamb and aubergines to the casserole. Add enough water to come almost to the top of the shanks.

5. Heat to just on simmering point, cover tightly and cook over a very low heat for 1 1/2-2 hours until the lamb is very tender.

6. Lift the lamb on to a warmed plate. Remove as much fat as possible from the top of the cooking juices.

7. Boil the juices in the casserole until thickened and the flavor concentrated to your liking, season well, then spoon around the lamb.