Curried Lamb Shanks Recipes

CURRIED LAMB

Steps:

• Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
• Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
• Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

LAMB SHANKS MASSAMAN CURRY

Steps:

• Preheat oven to 180°C/350°F (160°C fan).
• Mix curry paste, coconut milk and stock in a 22 x 33cm / 9 x 13" baking dish, preferably glass or ceramic (Note 5). Add onion, potato, star anise, cinnamon and lamb.
• Turn shanks to coat in sauce, then cover with foil.
• Bake in oven for 2 hours. Remove foil, bake for a further 1 hour (small shanks) or 1.5 hrs (medium to large shanks), turning lamb twice to brown evenly, until meat is so tender it can easily be teased apart with 2 forks.
• Remove lamb onto plate. Carefully skim off excess fat off the surface (tilt dish, it's easier) - I get about 1/3 cup. Mix sauce in baking dish - it should be reduced down to a syrupy thickness (Note 6).
• Serve lamb with sauce over jasmine rice, garnished with chilli and coriander. For a larger banquet, put the curry out on a platter to share!

CURRY LAMB SHANKS WITH POTATOES

Steps:

• Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides. Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.
• Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot. Add the chicken stock, cover and bring to a simmer.
• Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.
• Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered.

LAMB SHANK MADRAS

Steps:

• Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.
• Heat the oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
• Remove the lid and cook for 1 hr more - this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. Can be made up to two days in advance. Scatter with chopped mint and serve with naan bread and rice on the side.

CURRIED LAMB SHANKS

Steps:

• Mix the yogurt, ground almonds and paprika in a large bowl. Add the lamb shanks and stir to coat. Cover with cling film, then marinate in the fridge for 2 hours or overnight.
• Preheat the oven to 160°C/ fan140°C/gas 3. Heat 2 tbsp oil in a large flameproof casserole, season the marinated lamb shanks, then brown all over, in batches, over a medium-high heat, adding more oil if necessary. Remove and set aside. Wipe out the pan.
• Whizz the onion, garlic and ginger in a food processor to a paste. Add 1 tbsp oil to the casserole, stir through the onion paste and cook over a low heat for 5 minutes. Stir through the curry paste, increase the heat and cook,stirring, for a couple of minutes.
• Pour over the tinned tomatoes, return the lamb shanks to the casserole and pour over the stock. Bring to the boil, cover with a lid, then cook in the oven for 2 hours, turning the shanks occasionally if they are not completely covered by the sauce. The meat should be really tender and falling off the bone.
• Carefully remove the lamb shanks to a bowl and cover with foil to keep warm. Place the casserole back on the hob and bubble the sauce for 15 minutes or until thickened. Taste and adjust the seasoning. Serve each shank in a bowl with spoonfuls of creamy mashed potato. Spoon over some sauce and sprinkle over the coriander to finish the dish.

INDIAN STYLE CURRIED LAMB SHANKS

Steps:

• Preheat oven to 160C (140C fan forced oven).
• Heat the oil in a 10 cup capacity flameporoof casserole dish.
• Brown the shanks in 2 batches over high heat on stove top and set aside.
• Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.
• Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.
• Return lamb shanks to the pan, cover tightly and bake for 2 hours in the oven or until the meat is very tender (this could depend on the size of the shanks).
• Serve and top with the coriander and serve the yoghurt.

LAMB SHANK CURRY

Steps:

• Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate.
• Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute.
• Add the tomatoes, coconut milk and stock stirring to combine.
• Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender.
• Serve garnished with fresh coriander.

CURRIED BRAISED LAMB SHANK WITH THREE ONION COUSCOUS

Steps:

• Season the shanks well with salt and pepper. Mix flour with curry, chili, fennel, and coriander. Completely coat shanks in mix. In a hot casserole lightly coated with canola oil, sear shanks and color on all sides. Set shanks aside and wipe out casserole. Saute onions, celery, carrots, garlic and ginger until soft. Season with salt and pepper. Deglaze casserole with red wine and reduce by half. Stir in thyme. Add soy sauce, banana, kaffir lime and chilies. Add shanks and completely cover with water. Check for seasoning. Slowly bring to a boil then cover tightly with foil or lid. Roast in a 325 degree oven (at a simmer) for at least 3 hours. The meat should fall off of the bone. Remove shanks and reduce sauce until thickened slightly. Remove kaffir lime leaves and puree sauce using a hand blender. Check again for seasoning.
• THREE ONION COUSCOUS: In a hot saute pan, add canola oil and caramelize onions with the scallions. Season. Remove to a large bowl. Add olive oil, currants and couscous. Boil water and add exactly 6 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With a fork, fluff couscous and check for seasoning.

LAMB SHANK CURRY

Steps:

• Start by making your spice mix. Add all the spices together into a bowl and stir together to combine. Preheat the oven to 160c/320f.
• Now, brown your onions in a deep cast iron casserole dish, over a medium heat with a little oil.
• Add the garlic and ginger and cook for a couple of minutes.
• Pour in your spice mix and stir.
• Remove the onion mix and place in a bowl to one side.
• Next, add a little more oil to the same pan and sear the lamb shanks until lovely and brown. Once they have browned, add the onion mix back into the pan along with the tinned tomatoes. Using the tomatoes tin, fill it with water and add that to the pot too. Coat the lamb in the sauce and cover. Place in the oven to cook for 2 1/2 hours.
• Now onto the roti breads. Start by weighing out the flour in a bowl. Add the salt and oil. After that, add a little water and mix with your other hand. You want enough water that the dough comes together into a bowl. Once it has come together, place it in the fridge to chill until the lamb is nearly cooked.
• With approximately 15 minutes to go. Melt your butter with a little oil. Take the roti dough out of the fridge. Flour your work surface and split the dough into 3. Take one piece of dough and roll it out nice and thinly using a rolling pin. You want it so you can almost see through it. Now, brush some melted butter over the roti. Fold the bottom half into the centre and brush again. Now fold the top half over the bottom half. Brush the dough with some more butter and fold the sides in one at a time so they overlap. Repeat this with all of the roti (I hope this makes sense, if not there is a video)
• Set a frying pan over a medium/high heat. Take one roti and roll it out again on your floured work surface, making sure its nice and thin. Brush a little oil on the pan and add the roti. It will start to bubble and puff up. Flip the roti and cook the other side. Repeat.
• Remove the lamb from the oven and serve with the roti.