Recipe of the day: Indian lamb shank pot roast for a cosy couch dinner

Lamb shank recipes are very popular and with good reason – part of what makes lamb shanks so flavourful is the marrow deep in the bones, which liquifies as the shanks cook.

There are hundreds of lamb shank recipes online and while everyone has their go-to recipe, sometimes it is nice to shake things up a little.

This Indian lamb shank pot roast is bound to become one of your family’s favourite winter meals.

ALSO SEE: Recipe of the day: Hearty lamb stew and no-knead vetkoek in under 2 hours

Indian lamb shank pot roast

Sunday evenings were made to veg on the couch with comfort food. Put this delicious lamb shank recipe in the oven this afternoon to be ready just in time for the 8pm movie.

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• Author: Hayden Quinn
• Prep Time: 15 minutes
• Cook Time: 2 hour 15 minutes
• Total Time: 2 hour 30 minutes
• Yield: 4 1x
• Category: Lunch, Dinner
• Method: cook
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 2 tbs extra virgin olive oil
• 4 lamb shanks
• 2 onions, cut into wedges
• 10 cardamom pods, lightly crushed
• 3 cloves
• 3 dried chillies
• 6 garlic cloves, crushed
• 5cm piece of ginger (25g), sliced
• 1 cinnamon quill
• 2cm piece of turmeric, grated (or 2 tsp ground turmeric)
• 1 tbs curry powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 400ml coconut milk
• 500ml chicken stock
• Basmati rice, chutney, mixed herbs to serve

Instructions

1. Preheat oven to 160°C. Heat the oil in a large casserole over medium-high heat. Season the shanks, then cook 8-10 minutes, turning, until well browned.
2. Remove the shanks from the pan and reduce heat to medium. Add the onion and cook 2-3 minutes until softened.
3. Add the cardamom, cloves, chillies, garlic, ginger, and cinnamon. Cook for 2-3 minutes until fragrant.
4. Add turmeric and spices and stir to combine. Add stock and coconut milk.
5. Return the shanks to the pan and add a little water so they are almost covered. Bring to a simmer, cover and place in the oven to roast for 2 hours.
6. Remove from the oven and take off lid. On the stovetop, bring to a simmer and cook until the sauce has reduced and thickened. Season to taste. Serve with basmati rice, chutney and mixed herbs (we used coriander and amaranth).

*This recipe was found on www.delicious.com.au

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