Lamb Shank Madras Recipes

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.

MOROCCAN BRAISED LAMB SHANKS

Steps:

• Preheat oven to 325 degrees.
• In a large Dutch oven over medium heat, add olive oil, onion, chile, garlic, and ginger. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes. Add celery, carrot, cumin, coriander, oregano, cinnamon, star anise, and saffron. Continue cooking, stirring frequently, until vegetables are soft and fragrant; season with salt and pepper.
• Add chicken stock, tomatoes, apricots, and olives; bring to a boil. Add lamb, making sure it is submerged halfway; season with salt and pepper. Transfer to oven and cook, rotating lamb every 30 minutes, until meat is evenly browned and falling off the bone, and sauce is thickened.

LAMB MADRAS CURRY

Steps:

• Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
• Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
• Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
• When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

MEDITERRANEAN LAMB SHANKS

Steps:

• Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
• Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
• Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
• Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
• Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).

LAMB SHANK DINNER

Steps:

• Heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.
• Add onion, stock, carrots & potatoes.
• Bring to the boil, then cover & simmer for 1 hour or until shanks are tender.
• Stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to serve.