Lamb shanks with spiced beans & balsamic onions

4 lamb shanks, about 1.25 kg (2½ lb) in total, fat removed

4–5 rosemary sprigs

2 garlic cloves, thinly sliced

4 small red onions, halved

3 tablespoons balsamic vinegar

3 whole cardamom pods (for Marinade)

1 bay leaf (for Marinade)

pinch of saffron threads (for Marinade)

4 tablespoons lemon juice (for Marinade)

salt and pepper (for Marinade)

½ teaspoon black mustard seeds (for Spiced beans)

½ teaspoon onion seeds (for Spiced beans)

1 tablespoon tomato purée (for Spiced beans)

pinch of ground turmeric (for Spiced beans)

¼–½ teaspoon chilli powder (for Spiced beans)

2 × 300 g (10 oz) cans pinto beans, rinsed and drained (for Spiced beans)

2 tablespoons chopped coriander leaves, plus extra to garnish (for Spiced beans)

Marinade

small bunch of thyme

Spiced Beans

2 teaspoons rapeseed oil