Curried lamb shanks
- December 2010
- for 4 people
- Takes 15 minutes to make, 2 hours 30 minutes to cook, plus marinating
This lamb shank recipe is rich and comforting with its warming spices and thick tomato sauce. We’ve used sweet smoked paprika and ginger to give the curry flavour an extra boost. You can freeze this recipe, so why not make a double batch and save one for later?
Per serving: 614kcals, 37.9g fat (12.7g saturated), 55.4g protein, 16.7g carbs, 12.3g sugar, 2.1g salt
- 200g full-fat natural yogurt
- 50g ground almonds
- 1 tsp sweet smoked paprika
- 4 lamb shanks
- 3-4 tbsp olive oil
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- Thumb-size piece of fresh ginger, chopped
- 3 tbsp curry paste (we used Patak’s Medium Balti Paste)
- 2 x 400g tins chopped tomatoes
- 750ml fresh lamb or chicken stock
- Fresh coriander, leaves roughly chopped
- 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.
Freeze in a freezer bag, making sure the shanks are sauce-covered. Defrost and reheat until piping hot, then add the coriander and serve.
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