Ingredients

4 Lamb shanks
1 ½ Tbsp Seven Colours Grill Seasoning™
2 Tbsp Butter
1 Onion, chopped
1 tsp Garlic, minced
1 tsp Ginger, minced
2 Carrots, chopped
2 sticks of Celery, chopped
1 tsp Curry paste
1 Tbsp Curry powder
1 tsp Paprika
Pinch each salt & pepper
1 Tbsp Tomato paste
3 sprigs fresh Rosemary
4 sprigs fresh Thyme
3 Bay leaves
330 ml Beer (can use non-alcoholic)
2 cups Beef broth

Method

Season lamb shanks with 1 Tbsp Seven Colours Grill Seasoning™.
Heat butter in a large casserole, brown lamb shanks over medium to high heat. Remove from the casserole and set aside.
To the same casserole add chopped onions, garlic and ginger, carrots, celery, curry paste, curry powder, paprika, 1 tsp Seven Colours Grill Seasoning™, salt and pepper, tomato paste, fresh herbs and cook for 3 minutes, stirring occasionally.
Pour in the beer and beef broth.
Return seared lamb shanks to the pot.
Cover and cook for 2 hours or until the meat is falling off the bones.