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How to:

Everybody loves a roast leg of lamb, and it's so easy to make.

Preheat the oven to 180° C and season the surface of the roast.

Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked.

Allow to stand 10 minutes before carving for the juices to settle.

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Note: You can get deboned leg of lamb, bone-in leg of lamb and free-range deboned leg of lamb or free-range bone-in leg of lamb from Woolworths.

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Serves:	4
Dietary considerations:	Dairy free
Category:	Easy / Great value
Prep time:	15 minutes
Cooking time:	1½ hours
Ingredients: 2 large lamb shanks 70 g cake flour 2 T olive oil 1 x 400 g tin whole tomatoes 1 x 19 g lamb Rogan josh spice kit 4 whole star anise 1 cup vegetable stock sea salt and freshly ground black pepper 4 large quinces 2 cups water 200 g brown sugar
Cooking instructions: Preheat the oven to 200°C. Toss the lamb shanks in the cake flour and dust off any excess flour. In a large frying pan, heat the olive oil until very hot and brown the shanks on all sides. Transfer to an ovenproof dish, add the tomatoes, spices and vegetable stock and season to taste. Cover with tin foil and bake for 60 to 90 minutes, or until soft and falling off the bone. In the meantime, quarter the quinces and add to a saucepan, along with the water, sugar and lemon juice. Bring to a slow simmer and cook for 45 to 60 minutes, or until the quinces turn translucent and are tinged with red. Serve the lamb shank curry with quinces on the side. Cook's note: Rogan Josh is a classis Indian spice mix, and quite hot. You can find ready-prepared Rogan Josh spice mix at any Indian mini-market or deli.
Wine: Beaumont Mourvedre 2006