Wash and clean your lamb shanks. Pat dry with a paper towel to remove all moisture.

Heat a little olive oil to a large cast iron pot and add proceed to brown your lamb shanks until they are lovely and caramelised. Once browned remove and set aside.

In the same pot add your onions, garlic, celery and carrot and cook until translucent. Add the tomatoes, tomato paste, all the spices, water and season well.

Place the browned lamb shanks back into the tomato mixture and allow the mixture to come to a boil.

Transfer your oven proof cast iron pot to an oven (pre heated to 170 deg C). Cover and allow the lamb shanks to cook for approx 2-2.5 hours. (they should be "falling off the bone").

Ten mins prior to serving add your orzo and lentils if using.

The dish is ready when the pasta has cooked and the liquid has been absorbed.

Allow to rest for a few minutes and then serve with your cheese of choice.