Pete Evans

Ingredients

• 2 tablespoons coconut oil
• 6 lamb shanks
• 1 large onion, chopped
• 2 celery stalks, chopped
• 6 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• 1 large pinch saffron threads
• 400 g can diced tomatoes
• 2 litres stock (chicken, beef or vegetable)
• 300 g sweet potato, diced
• Sea salt and freshly ground black pepper
• 270 g pumpkin, diced
• 300 g zucchini, diced
• 400 g silverbeet or kale, chopped
• 1 handful of coriander leaves, chopped
• 1 handful of flat-leaf parsley leaves, chopped
• 1 handful of mint leaves, chopped (optional)
• 2 lemons, cut into wedges