Put
the lamb shanks into a bowl or baking dish. Add the capsicum, carrot, chives
and red wine. Marinate overnight if possible.
Dry
fry the cumin and coriander over a medium heat for 2-3 minutes. Tip into a
mortar and pestle and crush.
Lift
the lamb from the marinade and reserve the liquid.
Heat
a little olive oil in a flame proof dish and brown the shanks on the stove.
Drain any excess fat and preheat the oven 180°C.
Add
the pumpkin, potatoes, carrot, capsicum, chives, reserved marinade, stock,
fresh herbs, dry spices and tomatoes into a deep tray. Add the rice malt and
sprinkle the flour over the top. Season with salt and pepper and mix through.
Place the shanks on top and cover the baking dish with foil.
Cook
for 2 hours, turning the shanks half way through. Steam the beans in the last
10 minutes of cooking.
When
the meat is tender, transfer to a plate and keep warm. Strain the sauce into a
saucepan and cook over a high heat until it thickens, stirring regularly. This
makes a sauce to pour over the shanks when serving
