In a bowl or large plastic bag, combine the lamb shanks, peppers, garlic, onion, and red wine. Cover and leave to marinate for a few hours or overnight in the refrigerator.
Remove the lamb shanks from the marinade.
Strain the marinade through a sieve or colander, reserving the liquid and the vegetables separately.
Preheat the oven to 160C if using the oven or these are also great as a slow cooker recipe.
Heat the oil in a large flameproof casserole dish. When hot, brown the shanks, in batches if necessary. Transfer the browned shanks to your casserole dish or slow cooker.
Add the vegetables reserved from the marinade and the chilli flakes to the casserole dish and cook for 8 to 10 minutes on a low/medium heat until the onion has softened a little but don’t let it brown too much.
Scatter the ground spices and flour over the vegetables in the casserole dish and stir.
Pour in the reserved marinade liquid, the can of tomatoes, and the honey and stir everything together then tip over the shanks.
Cover with a lid and transfer to the oven to cook for 2-3 hours. Gently turn the shanks after 1 hour.
Transfer the shanks to a deep serving dish and keep warm. Put the casserole dish over direct heat on the stove top and bring to the boil. Bubble for 10 minutes to reduce sauce. Pour the sauce over the shanks and serve. Garnish with chopped flat leaf parsley. Serve with mountains of mashed potato or couscous.
If you’re using a slow cooker, drain your tomatoes of the extra juice and don’t add it to the sauce. Slow cooker recipes require less liquid as there is not as much evaporation occurring during the cooking process.
Adapted from Slow Cooking by Joanne Glynn