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Ingredients

• 2 tbsp groundnut oil
• 4 lamb shanks, about 350g each
• 2 onions, halved and cut into half moons
• 2 tbsp finely chopped fresh root ginger
• 3 garlic cloves, finely sliced
• 2 red chillies, both deseeded, one chopped and one thinly sliced
• 1 tbsp soft brown sugar, plus 1 tsp
• 3 star anise
• 2 lemongrass stalks, tough outer leaves removed, then bruised
• 1.2l lamb stock
• 1½ tbsp tomato purée
• 4 sweet potatoes, peeled and cut into big chunks
• 2 tbsp fish sauce
• juice 2 limes
• big handful mint leaves, torn
• handful basil leaves