Preparing the Lamb (30 minutes active time)

1. Preheat the oven to 160°C. Coat the lamb shanks generously with salt and pepper on all sides, the same way you would season a steak. The generous seasoning will penetrate the meat during the long cooking process.

2. Heat a large, heavy-bottomed pan on medium-high heat. Add the vegetable oil and sear the lamb shanks until they are deeply browned on all sides. This will take about 8 to 10 minutes in total. Once seared, remove the shanks from the pan and set them aside on a plate.

3. Reduce the heat to medium and add the sliced onions to the same pan. Sauté the onions until they become soft and translucent, about 5 to 6 minutes. They should look golden and wilted rather than crisp. Add the minced garlic and grated ginger and cook for 1 to 2 minutes until fragrant.

4. Stir in the jollof paste. Cook for 5 minutes until oil begins to separate from the mixture. The paste will become very aromatic during this time. Add in half the stock and bay leaf, then return the lamb shanks to the pan. Cover tightly with the pan's lid or foil and transfer to the preheated oven.

5. Once the lamb has been braising for about an hour, check the stock levels. If the stock has dropped below halfway of the shanks, top up with the remaining chicken stock. Continue braising for about another hour before removing from the oven. The lamb is ready once it is tender and falling off the bone. To test if the sauce is ready, dip the back of a spoon into it. The sauce should coat the spoon lightly rather than dripping straight off. If it's still too thin, remove the shanks and return the sauce to the oven to reduce further.

Coconut-Plantain Purée 

6. About 45 minutes before the lamb shanks are done, increase the oven temperature to 180°C. Roast plantains in their skins for 20 minutes. They're done when the skins are completely black, they will be very soft and caramelised inside.

7. Let plantains cool slightly, then peel and place the flesh in a blender with coconut milk and butter. Blend until completely smooth. Season with salt and black pepper to taste and keep warm in a covered saucepan on low heat.

8. For an ultra-silky finish, pass the purée through a fine-mesh sieve, pressing with the back of a spoon.

9. Place a generous dollop of warm plantain-coconut purée on each plate and use the back of a spoon to create a swirl or swoosh across the plate. Place one lamb shank on top of the purée and spoon some of the cooking juices around the plate. Garnish with the finely chopped peppers.

Notes

• The lamb should be so tender it falls off the bone easily with a fork

• If the cooking liquid reduces too much, add hot chicken  stock rather than cold liquid

• The plantain purée can be made up to 2 hours ahead and reheated gently

• Save any extra cooking juices - they make an excellent gravy