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1
Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset.
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2
Pat the lamb shanks dry with paper towels.
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3
In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned.
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4
Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary.
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5
Transfer all the shanks to the plate and set aside.
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6
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary.
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7
Add the garlic and ginger and cook for just 30 seconds.
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8
Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute.
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9
Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper.
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10
Add the potatoes, butternut squash and sweet potatoes and bring to a boil.
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11
Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks.
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12
(They will not be completely submerged.)
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13
Cover the pot and bake for 3 hours, until the lamb shanks are very tender.
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14
Serve hot with couscous.
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15
Photograph by Johnny Miller
