Preheat the oven to 150°C (130°C fan bake) or set the slow cooker to low.
Season the lamb shanks generously with the garlic salt and pepper.
Working in batches so as not to overcrowd the pan, heat the oil in a large pan over a mediumhigh heat and brown the lamb shanks on all sides. Transfer to a casserole dish or the slow cooker as you go.
While they are browning, mix the paprika, cumin, coriander, cloves and cinnamon in a small bowl.
Add the onions to the pan you cooked the lamb in and sauté until softened. Add the garlic and the paprika mixture and cook for 1 minute. Sprinkle in the flour and mix well while it cooks for a further minute.
Mix in the tomato paste and cook until it becomes a brick red colour.
Stir in the stock, orange juice and the ½ teaspoon of garlic salt.
Pour over the lamb shanks in the casserole dish or slow cooker. Add the carrots.
Cover and cook in the oven for 3 hours or in the slow cooker on low for 8 hours or on high for 4 hours, until the meat is falling off the bone.
Once the lamb is cooked, skim off as much fat as you can from the surface of the pan.
Mix the cornflour and water to make a slurry. Add to the lamb and cook until thickened to your liking.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.