• Make 3-4 deep slashes into the shanks.
  4 lamb shanks
• Mix all the marinade ingredients together and rub it all over the lamb shanks, getting the marinade into the slashes and between the layers of the meat. Cover with a clingfilm and leave to marinate for 2 hours or so, or if you have time, overnight. If you are marinating overnight, place the lamb in the fridge but remember to bring them out about 30 minutes before you plan to cook them, to allow the meat to come to room temperature.
  1 tsp salt, 1 tsp powdered ginger, ½ tsp mild chilli powder, ½ tsp coarsely ground black pepper, 1 small pinch saffron, 1 Tbsp EV olive oil
• Slice the onions and tomatoes into rings.
  2 large onions, 2 medium tomatoes
• Cut up the rhubarb into roughly 5cm (2in) chunks.
  3 large rhubarb stalks
• Slice the apples into about 6 slices from each apple.
  2 apples
• Line a tagine or casserole dish with half the onions, followed by half the tomatoes, half the rhubarb chunks and half the apple slices.
• Place the lamb shanks onto the fruit and vegetable bed.
• Slowly pour the water into the tagine, along the side of the dish, being careful not to "rinse" the lamb.
  125 ml water
• Finish off by adding the rest of the onions, tomatoes, rhubarb and apples on and around the lamb shanks.
• Place the pot on the hob on medium high heat, remembering the diffuser if you are using a tagine itself.
• Bring everything to a simmer, then lower the heat almost right down and cook at a simmer for 3½ to 4 hours if using a tagine and 2 hours, if not. The meat should be falling off the bone at this stage.
• When done, take off heat and leave the tagine to rest for 10 minutes.
• Scatter the parsley and pomegranate seeds (if using) all over and serve.
  1 small handful flat or curly parsley, 2 Tbsp pomegranate seeds

To Cook in the Oven

• Place the filled tagine in your COLD oven. Shut the door, then turn the oven on to 180˚C (350˚F / 160˚C Fan).
• Cook for about 4-4½ hours. This longer time is because the oven, the tagine and its contents need a good 30 minutes to warm up to simmering point.
• All claypots need to start cooking in a cold oven.