Best Curried Lamb Shanks Recipes

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.

THAI-CURRIED LAMB SHANKS WITH CILANTRO RICE

Steps:

• Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemongrass and ginger. Pour over shanks. Cover and marinate 2-3 hours, turning lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.
• Heat oil in large casserole dish and sauté onion with remaining lemongrass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until very tender and meat is starting to fall off the bone. (Add more wine or water if necessary.).
• When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth, adding more oil if necessary to make a sauce consistency. Set aside. Cook rice according to directions on the package and fluff with fork. Fold half of the cilantro dressing into the rice.
• Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.

CURRIED LAMB SHANKS

Steps:

• Preheat oven to 300 F. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 2 minutes per side or until a dark brown colour. Remove from pot. Combine remaining 2 tbsp vegetable oil and curry paste and rub lamb shanks with two-thirds of the curry mixture, reserving the remainder. Season shanks with salt. Turn heat to low and add more oil if needed. Add onions and cook slowly for 10 minutes or until soft but barely coloured. Add ginger, garlic, garam masala and remaining curry mixture and sauté for 2 minutes or until fragrant. Add stock, tomatoes, balsamic vinegar, sugar and orange peel and bring to a boil. Return shanks to pot, cover and bake for 1 hour. Turn meat, cover and bake 30 minutes longer; turn again, uncover and bake 30 minutes or until lamb is very tender and sauce is rich. Skim fat from sauce and remove orange peel. If sauce is too thin, remove shanks and bring sauce to a boil over high heat. Reduce until sauce is slightly thickened. Sprinkle with coriander before serving.