Recipe for Braised Chilli Ginger Lamb Shank with Pumpkin 
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Yield:
2 servings
Ingredients:
Amount Ingredient
FOR THE MARINADE ----------------
2 x Cloves garlic
2 x Green chillies, fresh
1 tsp Fresh ground coriander
2 tbl Fresh chopped coriander
1/4 tsp Salt and pepper
2 tbl Vegetable oil
2 x Lamb shanks
1 med Onion, divided into 6
2 x Carrots, washed, peeled and sliced
2 tbl Vegetable oil
1 stk celery, peeled and sliced
450 gm Flavoursome tomatoes, (1lb)
Instructions:
Instructions: Place all the ingredients for the marinade into a food processor and break down to a puree. Spread the puree over the lamb shanks and refrigerate overnight in a tighly sealed plastic bag.

Place the oil into a heavy based, oven friendly casserole dish and heat on the hob. Add the marinaded lamb carefully and brown. Add the onion, and brown slightly, followed by the carrots and celery. Add the tomatoes and stock.

Cover the pan and place in the oven for 1-1/2 hours at 180 C/350 F/gas mark 4.

Remove the cover and cook gently for a further 15 minutes.

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