indian-style slow-cooked lamb shanks

with crispy onions

  • ⅓ cup (80ml) ghee (clarified butter)
  • 6 x 280g lamb shanks, trimmed
  • 2 sticks cinnamon
  • 8 cardamom pods, bruised
  • 400g can chopped tomatoes
  • 2 cups (500ml) vegetable stock
  • 1 onion, thinly sliced into rounds
  • 2 tablespoons plain (all-purpose) flour
  • 1 teaspoon sea salt flakes
  • dried chilli flakes, to serve
  • 1 teaspoon dried mint leaves
  • fresh mint leaves and pappadums, to serve
  • natural Greek-style (thick) yoghurt, to serve

curry paste

  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon fennel seeds
  • 1½ teaspoons ground turmeric
  • 2 teaspoons ground paprika
  • 4 cloves garlic
  • 4cm-piece (20g) fresh ginger, chopped
  • 4 whole dried chillies
  • 1 eschalot (French shallot), chopped
  1. Preheat oven to 200°C (400°F). To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger, chillies and eschalot, and process until finely ground. Set aside.
  2. Heat 2 tablespoons of the ghee in a large frying pan. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove and set aside. Add the curry paste to the pan and cook for 3 minutes. Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Place the mixture in a deep-sided roasting tray, add the shanks, cover tightly with aluminium foil and cook for 2 hours, turning halfway.
  3. While the lamb is cooking, heat the remaining ghee in a large non-stick frying pan over high heat. Place the onion, flour and salt in a medium bowl and toss well to coat. In two batches, place the onion in the pan and cook, turning, for 4 minutes or until dark, golden and crisp. Remove with a slotted spoon and set aside. Sprinkle the lamb with chilli and dried mint. Serve with the crispy onions, fresh mint, pappadums and yoghurt.  Serves 6.
RATE THIS RECIPE:
Reader ratings (3.60) 321501
Jenny Rose

Great recipe. Loved by everyone. My family insists I make it again and again. Friends also love the yummy rich flavours.  So easy. After the simmer of the other ingredients I just put the shanks and the rest in the slow cooker and left.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox