Curried Lamb Shanks - cooking recipe

Ingredients

8 None French-trimmed lamb shanks (about 3 1/4 lbs)
1/4 cup flour
2 tbsp peanut oil
1 medium onion, finely chopped
2 cloves garlic, crushed
1/2 cup rogan josh curry paste
1 can (15 oz) diced tomatoes
1 tsp sugar
2 cups beef stock
14 oz cauliflower, broken into florets
14 oz butternut squash, coarsely chopped
3/4 cup dried red lentils
1/4 cup coarsely chopped cilantro
None None Warmed naan bread, to serve

Preparation

Toss lamb in flour; shake off excess. Heat oil in large saucepan on medium-high heat. Cook lamb, in batches, until browned all over. Remove from pan.
Cook onion and garlic in same pan, stirring, until onion has softened. Add curry paste; cook, stirring, until fragrant. Return lamb to pan with tomatoes, sugar, stock and 2 cups water. Bring to a boil. Reduce heat to low; simmer, covered, for 1 1/2 hours.
Add cauliflower, squash and lentils to curry; bring to a boil. Reduce heat to low; simmer, covered, for 15 mins, or until tender. Remove from heat; stir in cilantro. Serve with warmed naan.