Step 1 |Preheat the oven to 170C.

Step 2|Heat a glug of olive oil in a lidded oven-proof casserole or non-stick frying pan. Season the lamb shanks with salt and pepper and brown on all sides until golden. Remove and set aside.

Step 3|Wipe the pan to remove any burned bits and excess oil

Step 4|Heat another glug of olive oil (about 2 Tbsp) in the pan and sauté the onions until translucent–about 4 minutes. Add the five spices and cook until fragrant.

Step 5|Mix the stock, ginger, garlic, honey, and soy in a jug. Juice the orange.

Step 6|Add the flour to the onions and five spices and cook until thickened. Add ¼ of the stock mix to deglaze and stir until thickened. Slowly add the rest of the stock and then the orange juice.

Step 7|Add the lamb shanks pack into the pan with the meaty side submerged in the liquid and put a Iid on the pot (or transfer to a casserole dish and seal with foil). Bake in the oven for 1.5–2 hours depending on the size of the shanks. Small shanks will be falling off the bone ready at around 1.5 hours. Check and just keep cooking until this stage.

Step 8|Serve with mashed potatoes and cooked greens such as bok choi, tender stem broccoli or green beans.

*add 2 tsp of wasabi to your mashed potatoes to make wasabi mash