Indian-spiced lamb shanks
Oven cooked lamb shank
4
Serves
20 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Lamb shanks, often slow roasted and served in a thick gravy, are given a different twist in this recipe. Here they are cooked slowly in a mix of vibrant Indian spices with a dash of fresh chilli for an extra kick.
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High Iron
Low Sodium
Ingredients
Lamb
4 Quality Mark lamb shanks
i
8 garlic cloves
crushed
2 Tbsp grated fresh ginger
2 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp ground cardamom
1 1/2 cups Greek style yoghurt
1 cup vegetable stock
1 green chilli
deseeded and finely chopped
1 cinnamon stick
To serve
flatbread
i
Indian-style chutney
green chilli
fresh coriander
green bean
Method
To Make Lamb
To Serve
1
Preheat the oven to 160°C.
2
Place the garlic, ginger, coriander, cumin, black pepper and cardamom in a small bowl and mix to a paste with a little vegetable oil.
3
Rub into the lamb shanks.
4
Heat a large frying pan over medium heat and add a dash of oil.
5
Place in the lamb shanks and brown on both sides, then transfer to a casserole dish that fits the lamb shanks comfortably.
6
Pour the yoghurt and stock into the frying pan and bring to the boil.
7
Pour over the shanks.
8
Add the green chilli and cinnamon and cover with the lid or tin foil.
9
Place in the oven and cook for 2 1/2 - 3 hours until the meat is almost falling off the bone.
10
Turn shanks from time to time and season as required.
11
Remove from the oven and strain sauce into a wide saucepan.
12
Bring sauce to the boil.
13
Pour sauce over the shanks before serving.
Nutrition Information per Serving (373g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1410kJ (336 kcal)
Protein
44.69g
Total Fat
10.6g
Saturated Fat
4.69g
Carbs
13.1g
Dietary Fibre
g
Sodium
433mg
Iron
3.9mg
Zinc
7.5mg
Vitamin B12
3.6µg
