Indian Style Curried Lamb Shanks

6
Servings
10m
Prep Time
2.5h
Cook Time
2h 40m
Ready In


"From a national supermarket. Serve with coriander leaves and yoghurt. Since made this scaling back for 1 shank and cooked up in a frypan and then put into a small casserole dish and covered with alfoil and cooked in the oven for 2 1/2 hours and served with rice, yoghurt and some steamed vegetables for a delicious dinner though when scaling back it only called for a 1/4 cup of beef stock I added 1/2 cup to make sure I would have some sauce."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (467.2 g)
  • Calories 1019.7
  • Total Fat - 69.2 g
  • Saturated Fat - 26.3 g
  • Cholesterol - 303.6 mg
  • Sodium - 546.5 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 9.7 g
  • Protein - 81.1 g
  • Calcium - 116.7 mg
  • Iron - 6.3 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 160C (140C fan forced oven).

Step 2

Heat the oil in a 10 cup capacity flameporoof casserole dish.

Step 3

Brown the shanks in 2 batches over high heat on stove top and set aside.

Step 4

Add the onion to the pan and cook over medium heat for 10 minutes or until very soft and brown.

Step 5

Add the curry paste and cook stirring for a minute and then stir in the tomatoes and stock and bring to the boil.

Step 6

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).

Step 7

Serve and top with the coriander and serve the yoghurt.

Tips & Variations


No special items needed.