Noodle salad

1. Preheat the oven to 180°C. Cook the lamb shanks according to package instructions.
2. Arrange the tomatoes on a baking tray and drizzle with 2 T olive oil, half the caper brine and the capers. Sprinkle over the caster sugar and season.
3. Roast for 20–25 minutes. Bake the röstis on a greased baking tray until golden.
4. Remove the lamb shanks from the pan juices, pull apart and fry the meat in a hot pan in the remaining olive oil in batches until sticky.
5. Serve with the roast tomatoes, chevin, remaining capers, tzatziki, cucumbers and röstis.
Cook's note: Roasting the tomatoes with the caper brine really intensifies their flavour.” Roasting the tomatoes with the caper brine really intensifies their flavour.