Place the shanks into a deep pot of cold water along with the bay leaves. Roughly chop the ginger (there is no need to peel it), add to the pot and bring to the boil. Skim off any froth and simmer for 20 minutes.

Turn off the heat and leave the shanks to cool down in the cooking water. Drain and discard the cooking water. Heat some olive oil in a deep casserole or roasting pan and place the shanks into the pan. On a medium heat continually turn the shanks over until all sides are golden brown.

Season with salt and pepper.

Chop the leeks into one-centimetre pieces and add to the casserole pan, cooking over a low heat for 20 minutes until they begin to soften.

Chop the carrots and add with the garlic and thyme to the shanks.

Pour in the chicken stock, add water if required to cover the shanks. Cover with greaseproof paper and a lid.

Place into a pre-heated oven at 160°C / 320°F for two hours or until the lamb is tender.

Remove from the oven and carefully lift the shanks out of the pan and onto a plate to catch any juices.

Strain the cooking liquid into a saucepan and bring to a simmer. Stir in the lemon juice and reduce to a glaze, adding any collected juices from the shanks. Serve the shanks and pour the glaze over them.

Serve with the Tomato and Coriander salad or another flavoursome salad.

Tomato and Coriander Salad (Optional)

In a small frying pan heat the olive oil and add the peeled and finely chopped onion and garlic and cook until they soften. Remove the coriander leaves from the stalks and set them to one side, chop the stalks finely and stir into the onion mixture. Pour the lemon juice and vinegar into the pan and simmer for two minutes. Remove from the heat and let the dressing cool. Cut the tomatoes into chunks and place them into the salad bowl. Pour over the dressing and the coriander leaves, and season with salt and pepper and toss gently. Serve.