Preheat oven to 220°C. Arrange shanks in a single layer in a roasting pan. Season with salt and pepper and roast for 40 minutes or until lightly browned. Meat can be prepared to this point well ahead of time. Transfer shanks to a deep casserole dish and put to one side.
In a medium sized bowl, mix tomato paste with brown sugar and port. Whisk in cornflour until there are no lumps and then stir in Essential Cuisine Lamb Stock.
Sprinkle ginger and garlic halves around the lamb shanks, then pour over the liquids mixed with cornflour (meat should be half to three quarters submerged where possible).
Reduce oven heat to 160°C. Cover dish and bake for 2 hours or until very tender.
Serve each shank with a garlic half and the hot sauce. Accompany with mashed sweet potatoes and lightly cooked bok choy. |