Curried Lamb Shanks Recipe

27
Ingredients

30m
Prep Time

2.5h
Cook Time

3h
Ready In

Recipe: #19149

May 20, 2015

Categories: Lamb/Mutton, Rice Sunday Dinner, No Eggs, more

recipe by:
ellie

"Recipe source: Bon Appetit (October 1984)"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (873 g)
Calories 1544.9
Total Fat - 124 g
Saturated Fat - 56.7 g
Cholesterol - 354.1 mg
Sodium - 2113.7 mg
Total Carbohydrate - 36.4 g
Dietary Fiber - 4 g
Sugars - 6.5 g
Protein - 69.9 g
Calcium - 152.3 mg
Iron - 8.3 mg
Vitamin C - 19.6 mg
Thiamin - 0.6 mg

Step 1

To prepare the lamb shanks: pat the meat dry. In a bowl or pie dish combine the dry ingredients) flour - pepper). Dredge lamb in the flour mixture, shake off excess. Heat 6 tablespoons of the butter in a large pot or dutch oven over medium high heat. Add lamb in batches and brown on all sides. Transfer to a large bowl or dish.

Step 2

Add 2 tablespoons butter to pot and heat over medium low heat. Add the onions and cook until soft and lightly browned (10 minutes). Stir in ginger and garlic and stir until golden (3-5 minutes). Stir in 1 teaspoon salt and spices (- cloves). Stir in broth and tomatoes and bring to a boil, breaking up the tomatoes with a spoon. Return lamb to pot along with any accumulated juices. Reduce heat, cover and simmer until lamb is tender - about 2 hours.

Step 3

Meanwhile prepare the rice pilaf by heating 3 tablespoons butter in a skillet over medium heat. Stir in rice and pine nuts and stir until rice is translucent and pine nuts are golden brown (5 minutes). Stir in currents, orange peel and salt. Blend in broth and bring to a simmer. Cook uncovered for 20 minutes or until small holes appear on the surface of the rice. Reduce heat to low, cover and let steam for 5 minutes.