Curried lamb shanks with roast potatoes and red cabbage

Method

1. Put the lamb shanks, green seasoning, curry powder, turmeric, soy sauce and nutmeg in a large bowl and mix until fully coated. Set aside to marinate for at least 2 hours (or overnight).
2. Pour the 2 tbsp oil into a large casserole over a medium-high heat. Once shimmering hot, add the sugar. As soon as it melts (in less than a minute), add the marinated lamb shanks and sear for a few minutes on each side until browned all over.
3. Add 500ml water along with any marinade, ensuring you scrape up any bits stuck to the bottom of the casserole. Add the remaining ingredients (except the coconut milk), turn the heat to low, cover the casserole and cook for 1 hour.
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4. Remove the scotch bonnet, stir in the coconut milk and season with salt and pepper. Cover and cook for another 2-3 hours or until the meat is incredibly tender.
5. Meanwhile, prepare the cabbage. Add the 1 tbsp oil to a large pan over a medium heat. Once hot, add the cabbage and onion and cook, stirring, for 5 minutes until the cabbage has wilted slightly. Add the remaining ingredients with 150ml water, then cover and cook gently for 25-30 minutes. The cabbage can be set aside and gently reheated to serve.
6. For the potatoes, heat the oven to 200°C/180°C fan/gas 6 and bring a large pan of salted water to the boil. Pour the 100ml oil into a large roasting tray and put it in the oven to heat up. Boil the potatoes for 10-12 minutes, then drain into a colander and shake to rough up the edges. Season with the mixed spice,
   thyme and a big pinch of salt.
7. When the shanks have about 30 minutes left, take the tray of hot oil out of the oven and carefully tip in the potatoes. Turn them so they’re fully coated in the oil, then roast for 25-30 minutes, turning halfway.
8. Sprinkle the lamb shanks with thyme leaves and serve with the potatoes and reheated cabbage.