Comforting Indian

Indian lamb shank pot roast

Name: Indian lamb shank pot roast
Yield: 4
Cuisine: /indian
Ingredients: 2 tbs extra virgin olive oil; 4 lamb shanks; 2 onions, cut into wedges; 10 cardamom pods, lightly crushed; 3 cloves; 3 dried chillies; 6 garlic cloves, crushed; 5cm piece of ginger (25g), sliced; 1 cinnamon quill; 2cm piece of turmeric, grated (or 2 tsp ground turmeric); 1 tbs curry powder; 2 tsp ground cumin; 2 tsp ground coriander; 400ml coconut milk; 500ml chicken stock; Basmati rice, chutney, mixed herbs to serve

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by Hayden Quinn

Apr 08, 2017

“There’s nothing like fall-apart lamb” - Hayden Quinn.

2 tbs extra virgin olive oil
4 lamb shanks
2 onions, cut into wedges
10 cardamom pods, lightly crushed
3 cloves
3 dried chillies
6 garlic cloves, crushed
5cm piece of ginger (25g), sliced
1 cinnamon quill
2cm piece of turmeric, grated (or 2 tsp ground turmeric)
1 tbs curry powder
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
500ml chicken stock
Basmati rice, chutney, mixed herbs to serve

Method

1.

Preheat oven to 160°C. Heat the oil in a large casserole over medium-high heat. Season the shanks, then cook 8-10 minutes, turning, until well browned. Remove the shanks from the pan and reduce heat to medium. Add the onion and cook 2-3 minutes until softened. Add the cardamom, cloves, chillies, garlic, ginger, and cinnamon. Cook for 2-3 minutes until fragrant. Add turmeric and spices and stir to combine. Add stock and coconut milk.
2.

Return the shanks to the pan and add a little water so they are almost covered. Bring to a simmer, cover and place in the oven to roast for 2 hours.
3.

Remove from the oven and take off lid. On the stovetop, bring to a simmer and cook until the sauce has reduced and thickened. Season to taste. Serve with basmati rice, chutney and mixed herbs (we used coriander and amaranth).