4 lamb shanks
Olive oil, for frying
2 carrots, peeled and sliced
1 onion, peeled and thickly sliced
2 bay leaves
1 x 750ml bottle red wine
500ml chicken stock
Small handful of mint leaves, to garnish
1–2 green chillies, deseeded and sliced, to taste
1–2 red chillies, deseeded and sliced, to taste
2 tsp smoked paprika
2 tsp dried oregano
1 tsp cumin seeds
2 cinnamon sticks, snapped in half
3 garlic cloves, peeled, roughly chopped and crushed
1 tbsp olive oil