8 lamb shanks (1 per person)

Plain flour, salt and pepper, to coat

600 g pumpkin, deseeded (but the peel can be left on), and cut into 2 cm wedges

Olive oil

2 large onions, chopped

1 whole garlic, chopped

500 ml chicken stock

250 ml full-bodied redwine

400 g peeled tomatoes, crushed

150 g dates, pitted and halved

3 cinnamon sticks

6 star anise

Chili to taste (chipotle works well here)

Salt and pepper

Fry the onions and garlic in olive oil in a large pot till soft and add all the other ingredients except the pumpkin and the lamb shanks. Bring to a simmer.

Brown the coated lamb shanks well and add them to the pot.  Simmer for 1,5 hours. Shanks should be almost covered. Add more stock or wine if needed.

Add the pumpkin and simmer for another hour or till the pumpkin is tender and the meat even more so.

Check for salt and serve with bulgur, rice or your favourite mash.