Braised lamb shanks with roasted sweet potatoes and spiced crisps recipe
 These slow-cooked lamb shanks are served with crisp, roast sweet potatoes and garnished with spiced crisps. 2 lamb shanks (about 350g/12oz each)1 tbsp olive oil2 onions, thinly sliced1 garlic clove, crushed2 pinches saffron2 tsp cumin seeds100g/3½oz hopped tomatoes or passata250ml/9fl oz chicken stocksalt and freshly ground black pepper 2 lamb shanks (about 350g/12oz each) 1 tbsp olive oil 2 onions, thinly sliced 1 garlic clove, crushed 2 pinches saffron 2 tsp cumin seeds 100g/3½oz hopped tomatoes or passata 250ml/9fl oz chicken stock salt and freshly ground black pepper 4 sweet potatoes, peeled1–2 tsp dried red chilli flakessea saltolive oil, for drizzling 4 sweet potatoes, peeled 1–2 tsp dried red chilli flakes sea salt olive oil, for drizzling 4 garlic cloves1 tsp black peppercorns1 tsp coriander seeds2 tbsp honey1 tbsp olive oil8 sheets brick or filo pastry1 tbsp smoked paprika 4 garlic cloves 1 tsp black peppercorns 1 tsp coriander seeds 2 tbsp honey 1 tbsp olive oil 8 sheets brick or filo pastry 1 tbsp smoked paprika Method Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6.For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps. Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6. For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps.