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Indian-Spiced Lamb Shanks
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.
Prep: 20 mins
Cook: 2 hours 30 mins
Serves 4
Low Fat
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IngredientsLamb
To serve
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Method |
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Nutrition Information Per Serving
Serving size: 373g| Energy kJ (kcal) | 1410 (336) |
| Protein (g) | 44.9 |
| Fat (g) | 10.6 |
| Saturated (g) | 4.9 |
| Carbohydrate (g) | 13.1 |
| Sugars (g) | 7.8 |
| Sodium (mg) | 433 |
| Iron (mg) | 3.9 |
| Zinc (mg) | 7.5 |
| Vitamin B12 (ug) | 3.6 |
| Vitamin D (ug) | NA |
| Selenium (ug) | 16.2 |
- We’ve suggested flatbread for this recipe but you can switch it up to your favourite naan bread or rice.
- Slow cooker - Lamb shanks can be cooked in the slow cooker on low for 8-9 hours. Remove any excess fat from the sauce before serving.
- An excellent source of protein, this dish will keep you feeling full for longer.
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Serves: 8-10
Prep:
15 mins
Cook:
30 mins
per 500g lamb
Suitable Cuts: Leg of Lamb, Butterflied Lamb, Thick Flank
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
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.
To serve
Serve with flatbreads, Indian-style chutney and finish with a little green chilli and coriander. Green beans are good here too.