HINT 1 – Toss shanks in a plastic bag to get flour all over them.

HINT 2 – Use the flat side of your knife to crush the garlic on a board and then remove the skin.

HINT 3 – Remove lid from tomatoes in tin and use a knife to cut through the tomatoes still in the tin and then tip out…no mess.

HINT 4 – leftovers of this recipe I would shred meat from bone and mix all with a tin of Borlotti beans and another tin of crushed tomatoes for a hearty soup/stew and serve with a fresh crusty bread.

Coriander and Peanut Pesto
Heat the Oil over medium heat add the Peanuts and cook until golden. Strain the Peanuts from the oil. Retain the Oil and cool. Blend the Peanuts in a food processor with the Chilli, Ginger and Garlic. Add the Herbs and half the reserved Oil and blend to form a smooth paste. Add the Sugar, Fish Sauce and Lime Juice and blend until the Herbs are finely minced. Gradually pour in the remaining Oil.

Spoon a pool of Pesto into the centre of your serving plate. Thinly slice the Lamb Rump and place over the Pesto. Serve with fresh Tomato Sauce or your favourite Meat Jus. Top with Crispy Fried Leek. Serve immediately.

Serves 6