Slow-Braised Indian Curried Lamb Shanks
Indulge in the rich and aromatic flavors of our Slow-Braised Indian Curried Lamb Shanks. This comforting dish features tender lamb shanks simmered in a fragrant Rogan Josh curry paste, combined with the natural sweetness of onions and the acidity of tomatoes. The slow-cooking process results in melt-in-your-mouth meat, making it a perfect centerpiece for your family gatherings or dinner parties. Serve it with warm naan bread or steamed rice to soak up the delicious curry sauce. Optional garnishes of fresh coriander and creamy yogurt add a burst of flavor and freshness to each bite.
6
Servings
600
Calories
8
Ingredients
Ingredients
vegetable oil
1 tablespoon (none)
lamb shanks
6 (none)
onion
1 (large, chopped)
curry paste
1/2 cup (Rogan Josh)
tomatoes
400 g (canned, diced)
beef stock
1 cup (none)
coriander leaves
to serve (optional, fresh)
yoghurt
to serve (optional, plain)
Instructions
1
Preheat your oven to 160°C (140°C for a fan-forced oven).
2
In a large flameproof casserole dish, heat the vegetable oil over high heat.
3
In batches, brown the lamb shanks on all sides until they develop a rich golden color. Once browned, set them aside on a plate.
4
Reduce the heat to medium and add the chopped onion to the same pan, cooking for approximately 10 minutes or until the onion is very soft and caramelized.
5
Stir in the curry paste, cooking for an additional minute until fragrant.
6
Add the diced tomatoes and beef stock to the pan, stirring to combine. Bring the mixture to a gentle boil.
7
Carefully return the browned lamb shanks to the casserole dish, ensuring they are nestled into the sauce. Cover the dish tightly with a lid or aluminum foil.
8
Transfer the casserole to the preheated oven and braise for 2 hours or until the lamb shanks are tender and falling off the bone. Cooking time may vary depending on the size of the shanks.
9
Once cooked, remove from the oven and let rest for a few minutes. Serve the lamb shanks hot, garnished with fresh coriander leaves, and a dollop of plain yogurt if desired.
Nutrition Information
37g
Fat
15g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
How long does it take to cook Slow-Braised Indian Curried Lamb Shanks?
The lamb shanks require approximately 2 hours of braising in the oven at 160°C, plus about 15-20 minutes of prep and browning time.
What oven temperature is best for braising the lamb?
Set your oven to 160°C or 140°C if you are using a fan-forced oven.
Which type of curry paste is recommended for this recipe?
This recipe specifically suggests using Rogan Josh curry paste for its rich and aromatic flavor profile.
Can I use a different type of stock?
While beef stock is recommended for its depth of flavor, you can substitute it with chicken or vegetable stock if necessary.
How many servings does this lamb shank recipe make?
This recipe is designed to serve 6 people, providing one lamb shank per person.
Is it necessary to brown the meat before braising?
Yes, browning the lamb shanks in vegetable oil over high heat is essential to develop a rich golden color and deep flavor.
What should I serve with Indian Curried Lamb Shanks?
It is best served with warm naan bread or steamed rice to soak up the aromatic curry sauce.
How do I know when the lamb shanks are fully cooked?
The lamb is ready when it is tender and the meat is easily falling off the bone.
Can I substitute canned tomatoes with fresh ones?
Yes, you can use approximately 400g of fresh diced tomatoes, though canned tomatoes provide a consistent acidity and sauce texture.
What are the suggested garnishes for this dish?
Fresh coriander leaves and a dollop of plain yogurt are the perfect garnishes to add freshness and balance the heat.
How many calories are in one serving?
Each serving contains approximately 600 calories.
Is this a high-protein meal?
Yes, each serving provides 40g of protein, making it a very hearty and protein-rich dish.
Why do I need to caramelize the onions for 10 minutes?
Caramelizing the onions until they are very soft adds a natural sweetness that balances the spices in the curry paste.
Can I make this recipe in a slow cooker?
Yes, after browning the meat and preparing the sauce base, you can transfer everything to a slow cooker and cook on low for 6-8 hours.
How much fat is in this recipe?
One serving contains 37g of fat, largely coming from the lamb shanks and oil.
What kind of cooking vessel should I use?
A large flameproof casserole dish with a tight-fitting lid is ideal so it can move from the stovetop to the oven.
Does this recipe contain many carbohydrates?
The recipe itself is relatively low in carbohydrates, with 15g per serving (excluding rice or naan).
Can I prepare this dish in advance?
Yes, like most curries, the flavors develop further if made a day in advance and reheated gently.
Is the curry paste cooked before adding the liquid?
Yes, stir in the curry paste for about a minute until fragrant before adding the tomatoes and stock to release the essential oils in the spices.
Should the casserole dish be covered in the oven?
Yes, cover the dish tightly with a lid or aluminum foil to trap moisture and ensure the meat stays succulent.
Can I freeze the leftover lamb curry?
Yes, the braised lamb shanks and sauce freeze very well in an airtight container for up to 3 months.
What is the best way to reheat the shanks?
Reheat them slowly in a covered pot on the stove or in the oven with a splash of water or stock to keep the sauce from drying out.
Can I use lamb shoulder instead of shanks?
Yes, lamb shoulder cut into large chunks can be used, though the cooking time may be slightly shorter than whole shanks.
Is this recipe gluten-free?
The main ingredients are gluten-free, but always check the label of your curry paste and beef stock to ensure they don't contain hidden thickeners.
How much curry paste should I use?
The recipe calls for 1/2 cup of Rogan Josh curry paste.
Should I let the meat rest after cooking?
Yes, letting the lamb shanks rest for a few minutes after removing them from the oven allows the juices to redistribute.
What if the sauce is too thin at the end?
If you prefer a thicker sauce, you can simmer it uncovered on the stove for a few minutes after removing the lamb.
Is vegetable oil the only oil I can use?
You can use any neutral oil with a high smoke point, such as canola or sunflower oil, for browning the lamb.
Can I add vegetables to the braise?
Yes, adding potatoes or carrots during the last hour of braising works well to make it a one-pot meal.
What size onion is required?
One large onion, chopped, is recommended to provide enough base for the curry sauce.