Indian Lamb Shank Pot Roast

Name: Indian Lamb Shank Pot Roast
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
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 cloves garlic, 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; 500ml chicken stock; 400ml coconut milk; 2 tsp ground coriander; Basmati rice, chutney, mixed herbs, to serve

First published in delicious.

Lamb shanks slow-cooked with warming Indian spices until they fall off the bone. Comfort food packed with flavour.

Serves: 4
Prep: 20 mins
Cook: 2 hr 15 mins
Difficulty: Easy
Oven: 160°C fan-forced

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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 cloves garlic, 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
500ml chicken stock
400ml coconut milk
2 tsp ground coriander
Basmati rice, chutney, mixed herbs, to serve

Method

Preheat the oven to 160°C fan-forced. 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.
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.
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).