Curried Lamb Shanks

Preparation Time: 15-20 mins
Notes: these can be re-heated


4 x 300g lamb shanks trimmed
1 tablsp tomato puree
1 tsp ground cinnamon
2 tsp black cumin seeds
2 tablsp corn or peanut oil
2 onions divided into 3
6 cloves garlic sliced
3 green chilli peppers sliced with seeds
1 tablsp hot curry powder
½  tsp turmeric
½ tsp cloves
1 tablsp brown sugar
1 tsp fresh grated ginger
2 tomaotes chopped
zest and juice of 1 lime
75ml tinned coconut cream
50ml water or stock 
salt and pepper 


Pre heat the oven to 180c Method 

  1. Heat the oil in a large pan

  2. Add the onions and sweat for a couple of minutes, browning slightly

  3. Now add all the ingredients with the exception of the shanks, tomato puree and liquids  and cook for 2 – 3 minutes

  4. Season the shanks with salt and pepper and roll around the pan, to coat in the spice mix and brown lightly

  5. Add the stock and puree, and bring up to the simmer

  6. Cover and place into a pre heated oven at 180c, cook gently for approx 1 hour 15 mins

  7. Remove from the oven and place over a gentle heat

  8. Add the coconut and bring up to the simmer gently for a further 15 mins, when ready, adjust seasoning and serve with rice.

Serves: 4
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