These tender, fall-of-the-bone smokin’ lamb shanks are super tasty and packed with flavour and a spicy kick. The zingy marinade would be great on ribs or chicken, or on baked fish or prawns. Yummy on tofu or vegetables too! Ingredients for the marinade: ¼ cup olive oil ¼ cup verjuice (or grape juice) ¼ cup filtered water 4 tablespoons tomato puree/paste (salt and sugar free) 1 tablespoon smoked sweet paprika 1 tablespoon cumin seeds 2 teaspoons hot paprika 2 teaspoons ground black pepper 1 teaspoon turmeric 1 large garlic clove 4 bay leaves, dried Method: Blend all ingredients to a paste in a blender or food processor. Method for the lamb shanks: Rub marinade into 800g fresh lamb shanks (2 large shanks) and refrigerate for at least 2 hours or overnight. Remove from fridge and cook in a slow cooker or covered in the oven @ 130ºC for 4 hours. After 4 hours, pre-heat oven @ 170ºC. Remove lamb from slow cooker and place in a deep tray, pouring all the juice over the meat. Cook uncovered for 60 minutes, turning once. If you went the oven first option, simply uncover the lamb and turn up the oven. Serve with steamed greens and hummus. Delicious!!!