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Indian-Spiced Lamb Shanks

Oven Cooked Lamb Shank Recipe

4

Serves

20 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

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

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Lamb,

Casserole/Slow,

Dinner,

National Lamb Day,

Ingredients

Lamb

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4 Quality Mark lamb shanks

i

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8 garlic cloves

crushed

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2 tbsp grated fresh ginger

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2 tbsp ground coriander

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2 tsp ground cumin

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1/2 tsp black pepper

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1/4 tsp ground cardamom

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1 1/2 cups Greek style yoghurt

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1 cup vegetable stock

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1 green chilli

deseeded and finely chopped

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1 cinnamon stick

To serve

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flatbread

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Indian-style chutney

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green chilli

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fresh coriander

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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.

More info

Nutrition Information per Serving (373g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1410 (336)kJ

Protein

44.69g

Total Fat

10.6g

Saturated Fat

4.69g

Carbs

13.1g

Sugars

7.8g

Sodium

433mg

Iron*

3.9mg

* Percentage of recommended daily intake (Aust/NZ)

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