Heat oven to 160°C/140°C fan/gas 3. Heat 1 tablespoon oil in a small, deep casserole dish, brown the lamb all over then remove from the pan. Add the chopped onions and spices to the pan with the garlic and fry for a few minutes or until the spices are fragrant and the onion is turning golden and beginning to soften. Return the lamb to the pan, pour on the stock, it should cover the meat on the shank, bring to a simmer then cover and transfer to the oven for 1 hour 40 minutes.
Rinse the rice and lentils until the water runs clear. Remove the lamb from the oven then add the rice and lentils. Put the lid back on then cook for a further 20 minutes. Remove and leave to stand with the lid on for 10 minutes. Meanwhile heat the remaining oil in a large nonstick frying pan and fry the onion slices until golden and really crispy, drain on kitchen paper and sprinkle with a little salt to keep them crisp. Remove the lamb from the bone and serve with the soft rice and lentils, chopped coriander, pomegranate seeds and crispy fried onions.
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