1. Place flour in a plastic bag; toss lamb shanks one at a time in the seasoning.
2. Heat the oil in a large non-stick frying pan brown the lamb shanks evenly, turning frequently. Transfer them to a casserole dish.
3. Gently fry onion, garlic, ginger, celery and parsnips in the residue oil, until tender, but not brown. Increase heat, stir in spices and cook for 1 minute. Add Wattie’s Extra Rich and Thick Condensed Tomato Soup with a can of water, stir to combine until the sauce is boiling. Pour over the browned lamb shanks, cover and cook at 180°C for 1 1/2 - 2 hours or until the shanks are tender.
4. Just before serving, season with salt and pepper. Garnish with coriander or mint. Serve with rice or mashed potatoes, and your favourite winter greens.
Crockpot/Slow cooker instructions:
Follow instructions 1-3 but reduce the water to 1/2 cup and place in slow cooker and cook on LOW for approx 8 hours (refer to your user manual). Serve as above.