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Curried lamb shanks

Published: 30 Nov 10
Updated: 18 Mar 24

This lamb shank recipe is rich and comforting with its warming spices and thick tomato sauce. We’ve used sweet smoked paprika and ginger to give the curry flavour an extra boost. You can freeze this recipe, so why not make a double batch and save one for later?

Easy
December 2010

Test kitchen approved

for 4 people
Takes 15 minutes to make, 2 hours 30 minutes to cook, plus marinating

Per serving: 614kcals, 37.9g fat (12.7g saturated), 55.4g protein, 16.7g carbs, 12.3g sugar, 2.1g salt

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Ingredients

200g full-fat natural yogurt
50g ground almonds
1 tsp sweet smoked paprika
4 lamb shanks
3-4 tbsp olive oil
1 large onion, chopped
2 large garlic cloves, chopped
Thumb-size piece of fresh ginger, chopped
3 tbsp curry paste (we used Patak’s Medium Balti Paste)
2 x 400g tins chopped tomatoes
750ml fresh lamb or chicken stock
Fresh coriander, leaves roughly chopped

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Method

Mix the yogurt, ground almonds and paprika in a large bowl. Add the lamb shanks and stir to coat. Cover with cling film, then marinate in the fridge for 2 hours or overnight.
Preheat the oven to 160°C/ fan140°C/gas 3. Heat 2 tbsp oil in a large flameproof casserole, season the marinated lamb shanks, then brown all over, in batches, over a medium-high heat, adding more oil if necessary. Remove and set aside. Wipe out the pan.
Whizz the onion, garlic and ginger in a food processor to a paste. Add 1 tbsp oil to the casserole, stir through the onion paste and cook over a low heat for 5 minutes. Stir through the curry paste, increase the heat and cook,stirring, for a couple of minutes.

Pour over the tinned tomatoes, return the lamb shanks to the casserole and pour over the stock. Bring to the boil, cover with a lid, then cook in the oven for 2 hours, turning the shanks occasionally if they are not completely covered by the sauce. The meat should be really tender and falling off the bone.
Carefully remove the lamb shanks to a bowl and cover with foil to keep warm. Place the casserole back on the hob and bubble the sauce for 15 minutes or until thickened. Taste and adjust the seasoning. Serve each shank in a bowl with spoonfuls of creamy mashed potato. Spoon over some sauce and sprinkle over the coriander to finish the dish.