Indian-spiced lamb shanks
Oven cooked lamb shank
Serves
4
Prep Time
20 mins
Cook Time
2 hrs 30 mins
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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ShareIngredients
4 Quality Mark lamb shanksi
8 garlic cloves
crushed2 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 chopped1 cinnamon stick
flatbreadi
Indian-style chutney
green chilli
fresh coriander
green bean
Method
Preheat the oven to 160°C.
Place the garlic, ginger, coriander, cumin, black pepper and cardamom in a small bowl and mix to a paste with a little vegetable oil.
Rub into the lamb shanks.
Heat a large frying pan over medium heat and add a dash of oil.
Place in the lamb shanks and brown on both sides, then transfer to a casserole dish that fits the lamb shanks comfortably.
Pour the yoghurt and stock into the frying pan and bring to the boil.
Pour over the shanks.
Add the green chilli and cinnamon and cover with the lid or tin foil.
Place in the oven and cook for 2 1/2 - 3 hours until the meat is almost falling off the bone.
Turn shanks from time to time and season as required.
Remove from the oven and strain sauce into a wide saucepan.
Bring sauce to the boil.
Pour sauce over the shanks before serving.
Serve with flatbreads, Indian-style chutney and finish with a little green chilli and coriander.
Green beans are good here too.
