Name: Curried lamb shanks
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 4
Ingredients: 8 french-trimmed lamb shanks (1.5kg); 1/4 cup (35g) plain flour; 2 tablespoon peanut oil; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 1/2 cup (150g) rogan josh curry paste; 2 cup (500ml) water; 400 gram can crushed tomatoes; 1 teaspoon sugar; 2 cup (500ml) beef stock; 400 gram cauliflower, chopped coarsely; 400 gram pumpkin, chopped coarsely; 3/4 cup (150g) red lentils; 1/4 cup coarsely chopped fresh coriander

Curried lamb shanks

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Serves 4

Prep

15M

Cook

2H 25M

Total

2H 40M

Ingredients

8 french-trimmed lamb shanks (1.5kg)

1/4 cup (35g) plain flour

2 tablespoon peanut oil

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

1/2 cup (150g) rogan josh curry paste

2 cup (500ml) water

400 gram can crushed tomatoes

1 teaspoon sugar

2 cup (500ml) beef stock

400 gram cauliflower, chopped coarsely

400 gram pumpkin, chopped coarsely

3/4 cup (150g) red lentils

1/4 cup coarsely chopped fresh coriander

Method

1.Toss lamb in flour; shake away excess. Heat oil in large saucepan; cook lamb, in batches, until browned all over.

2.Cook onion and garlic in same pan, stirring, until onion softens. Add paste; cook, stirring, until fragrant. Return lamb to pan with the water, undrained tomatoes, sugar and stock; bring to a boil. Reduce heat, simmer, covered, 1½ hours.

3.Add cauliflower, pumpkin and lentils to curry; bring to a boil. Reduce heat, simmer, covered, 15 minutes or until cooked as desired. Remove from heat; stir in coriander.

4.Serve lamb shanks with warmed naan, if desired.

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