• 4 smoked ancho chillies
• 5 dried apricots
• 4 lamb shanks
• olive oil
• 1 red onions
• 8 cloves of garlic
• 5 fresh red chillies
• 1 heaped teaspoon smoked paprika
• 3 fresh bay leaves
• 2 sprigs of fresh rosemary
• 400 g tin of plum tomatoes
• 1 liter chicken stock

Coat shanks with salt and pepper. Sear shanks in olive oil, then add onions and garlic 1for a few minutes until fragrant. Remove from pan.

Add stock, plum tomatoes, spices, and peppers. Add shanks back, cover, and simmer at low heat for about 3 hours.