Heat oven to 180C/160C fan/gas 4. Add
1 tbsp oil to a small, tight-lidded casserole
and brown shanks for a couple of mins,
turning as you go. Remove and set aside.
Add remaining oil and onions to the pan
and cook for about 10 mins until soft. Add
garlic and spices and cook for 4 mins more.
Tip in tomatoes and stock, then nestle
the shanks back in on their sides. Bring
to a boil, cover and put in the oven. Cook
for 2 hrs: turn the shanks now and then.
Remove the lid and stir through the
molasses, apricots and figs. Cook,
uncovered, for 30 mins more or until the
meat is falling away from the bone.
Remove shanks from the dish and wrap
in foil to keep warm. Put the dish back
onto the heat and cook down the juices
until thick and saucy. Season, then serve
the shanks, scattered with coriander,
alongside the rice (see 'Goes well with', right).