Curried lamb shanks

Curried lamb shanks
  • Serves icon for 4 people
  • Time icon 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

delicious. tips

  1. Freeze in a freezer bag, making sure the shanks are sauce-covered. Defrost and reheat until piping hot, then add the coriander and serve.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Lamb shank recipes

Moroccan lamb shanks

Melt-in-the-mouth lamb, slow-cooked with all those fantastically aromatic flavours of North Africa, and a sweet...

Save recipe icon Save recipe icon Save recipe

Lamb shank recipes

Braised lamb shanks with lemon, garlic and parsley

A slow-cook dish and gastropub favourite, this braised lamb shanks recipe with lemon, garlic and...

Save recipe icon Save recipe icon Save recipe

Lamb shank recipes

Moroccan spiced lamb shanks with preserved lemon and prunes

This spicy Moroccan lamb main course has all the flavours of North Africa – it’s...

Save recipe icon Save recipe icon Save recipe

Lamb shank recipes

Slow-cooked Indian spiced lamb shanks with pomegranate

Lamb shanks lend themselves to being cooked slowly so that when it comes to eating...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.