Lamb Shanks With Pumpkin

As usual the weather is Hong Kong is getting colder for Chinese new year, and while most of my friends seem to be jetting off to warmer destinations I will be studying and cooking. (Well not to much study) When its cold outside one of my favourite dishes to make are lamb shanks. I love how the tender meat just falls of the bone. I usually make a Thai version of lamb shanks with coconut milk and red curry paste but I decided to try something new this time. (ill put the other recipe up when I actually pay attention to how much of the ingredients I put in and take a photo) Serve the lamb shanks on top of rice.
Happy year of the snake!

Lamb shanks with pumpkin
2 lamb shanks
1 red onion
3 cloves of garlic
1 chili, minced
3 teaspoons cumin powder
freshly ground salt & pepper
250g pumpkin cut into 2cm cubes
3 Tablespoons balsamic vinegar
3 cups lamb stock

Preheat oven to 375°
1. Chop onion and mince garlic.
2. In cast iron casserole dish heat olive oil, and fry onion and garlic for 1 minute. Add lamb shanks sear all sides. Remove from heat.
3. In large bowl mix cumin, salt, pepper, pumpkin, balsamic vinegar add lamb and stir.
4. Pour all ingredients back into cast iron casserole dish, and pour lamb stock over top and cover.
5. Cook in oven for 1 hour covered, remove lid and cook for an additional 30 minutes.
Serve on a bed of rice.