Lamb shanks with dill, turmeric and chilli

2 hind lamb shanks

300ml beef stock

For the marinade:

4 garlic cloves, minced

2 medium-heat fresh long red chillies, thinly sliced (reserve some for garnish)

1 x 5cm cube of ginger, peeled and finely grated

80ml vegetable oil

2 tbsp ground turmeric

2 heaped tbsp chopped fresh dill

2 tbsp fenugreek seeds

2 tbsp crushed hazelnuts

1 tbsp finely chopped fresh mint

4 good pinches of fine sea salt

2 good cracks of freshly ground black pepper

To garnish:

Juice of 1 lemon

1 tbsp chopped fresh dill

1 tbsp finely chopped fresh mint

A handful of pistachios, shelled and roughly chopped