Curried lamb shanks with roast potatoes and red cabbage

Name: Curried lamb shanks with roast potatoes and red cabbage
Prep time: 45 min
Cook time: PT3-4H
Total time: 3 h 45 min
Yield: Serves 4
Ingredients: 4 lamb shanks (about 400g each); 2 tbsp green seasoning (see tips, below); 2½ tbsp Caribbean curry powder; 1 tbsp ground turmeric; 1 tbsp dark soy sauce; 2 tsp ground nutmeg; 2 tbsp vegetable oil; 1 tbsp caster sugar; 1 large onion, finely sliced; 4 cloves; 4 allspice berries; 2 bay leaves; 25g bunch thyme, plus a few extra leaves to garnish; 1 scotch bonnet chilli; 400ml coconut milk; For the potatoes; 100ml vegetable oil; 1.3kg maris piper potatoes, peeled and quartered; 1 tbsp mixed spice; 1 tbsp dried thyme; For the cabbage; 1 tbsp vegetable oil; 1 red cabbage, finely sliced; 1 large red onion, finely sliced; 4 cloves; 4 juniper berries; 1 tsp ground ginger; 1 tsp ground nutmeg

By: Food writer Lara Luck

Published: 21 Oct 24
Updated: 21 Oct 24

Test kitchen approved

Food writer Lara Luck’s curried lamb shanks make a wonderful alternative to a classic roast, especially when served with golden roasties and red cabbage.

Lara says: “Lamb shank is an incredible cut, staying succulent and rich even after hours of cooking. The fall-apart-tender meat is enriched with a spiced coconut milk, which reduces into a silky, thick sauce – perfect for scooping up with roast potatoes and the spiced cabbage.”

About the author Food writer, food stylist and food consultant, Lara has developed recipes for brands including Waitrose, Ocado and Asda. Though born and raised in the UK, her heritage is from the Caribbean islands of St Lucia and Grenada and Lara’s food reflects this. She won Best Caribbean Food 2022 at the Be Inclusive Hospitality awards and is a member of the Guild of Food Writers. Follow her on Instagram @foodbylaraluck

Serves 4
Hands-on time 45 min, plus at least 2 hours marinating. Simmering time 3-4 hours

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Ingredients

4 lamb shanks (about 400g each)
2 tbsp green seasoning (see tips, below)
2½ tbsp Caribbean curry powder
1 tbsp ground turmeric
1 tbsp dark soy sauce
2 tsp ground nutmeg
2 tbsp vegetable oil
1 tbsp caster sugar
1 large onion, finely sliced
4 cloves
4 allspice berries
2 bay leaves
25g bunch thyme, plus a few extra leaves to garnish
1 scotch bonnet chilli
400ml coconut milk

For the potatoes

100ml vegetable oil
1.3kg maris piper potatoes, peeled and quartered
1 tbsp mixed spice
1 tbsp dried thyme

For the cabbage

1 tbsp vegetable oil
1 red cabbage, finely sliced
1 large red onion, finely sliced
4 cloves
4 juniper berries
1 tsp ground ginger
1 tsp ground nutmeg

Method

Put the lamb shanks, green seasoning, curry powder, turmeric, soy sauce and nutmeg in a large bowl and mix until fully coated. Set aside to marinate for at least 2 hours (or overnight).
Pour the 2 tbsp oil into a large casserole over a medium-high heat. Once shimmering hot, add the sugar. As soon as it melts (in less than a minute), add the marinated lamb shanks and sear for a few minutes on each side until browned all over.
Add 500ml water along with any marinade, ensuring you scrape up any bits stuck to the bottom of the casserole. Add the remaining ingredients (except the coconut milk), turn the heat to low, cover the casserole and cook for 1 hour.
Remove the scotch bonnet, stir in the coconut milk and season with salt and pepper. Cover and cook for another 2-3 hours or until the meat is incredibly tender.
Meanwhile, prepare the cabbage. Add the 1 tbsp oil to a large pan over a medium heat. Once hot, add the cabbage and onion and cook, stirring, for 5 minutes until the cabbage has wilted slightly. Add the remaining ingredients with 150ml water, then cover and cook gently for 25-30 minutes. The cabbage can be set aside and gently reheated to serve.
For the potatoes, heat the oven to 200°C/180°C fan/gas 6 and bring a large pan of salted water to the boil. Pour the 100ml oil into a large roasting tray and put it in the oven to heat up. Boil the potatoes for 10-12 minutes, then drain into a colander and shake to rough up the edges. Season with the mixed spice,
thyme and a big pinch of salt.
When the shanks have about 30 minutes left, take the tray of hot oil out of the oven and carefully tip in the potatoes. Turn them so they’re fully coated in the oil, then roast for 25-30 minutes, turning halfway.
Sprinkle the lamb shanks with thyme leaves and serve with the potatoes and reheated cabbage.

Recipe from November 2024 Issue

Nutrition

Nutrition: per serving

Calories: 1,227kcals
Fat: 69g (36g saturated)
Protein: 79g
Carbohydrates: 68g (22g sugars)
Fibre: 9.4g
Salt: 2g

delicious. tips

Caribbean green seasoning is a mix of herbs, aromatics, salt and pepper that’s used for marinades or for flavouring sauces and stew. It’s used throughout the Caribbean, and every cook has their own version. Here’s Lara’s…

Green seasoning

15g thyme, roughly chopped
30g flatleaf parsley, roughly chopped
½ large onion, roughly chopped
3 spring onions, roughly chopped
2 garlic cloves, roughly chopped
½ scotch bonnet chilli, roughly chopped<
½ large red pepper, roughly chopped
125ml cider vinegar

Put all the ingredients in a food processor or blender with 50ml water. Whizz until fairly smooth. Keep, covered, in the fridge for up to a week.

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