Indian-Spiced Lamb Shanks
Oven Cooked Lamb Shank Recipe
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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National Lamb Day,
4 Quality Mark lamb shanks
8, crushed garlic cloves
2 tbsp, finely grated fresh ginger
2 tbsp ground coriander
2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cardamom
1 and 1/2 cup greek style yoghurt
1 cup vegetable stock
1, deseeded and finely chopped green chilli
1 cinnamon stick
To Make Lamb
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.
Nutrition Information per Serving (373g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)