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Sunday Supper: Curried Lamb Shanks
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Braising season is coming to a close, but it seems like there's room for just one more. These simple curried lamb shanks play on the combination of spice with a little sweetness. Adding raisins while the sauce reduces makes them plump and tender, but not totally cooked to oblivion. This meal is perfect with some couscous and a tall glass of beer.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Sunday Supper: Curried Lamb Shanks
About This Recipe
| Yield: | 4 |
| Active time: | 30 minutes |
| Total time: | 2 hours |
| Special equipment: | large braising dish with lid |
Ingredients
- Olive oil
- Kosher salt and cracked black pepper
- 4 lamb shanks
- 1 large onion, chopped
- 2 cloves garlic, sliced
- 2 carrots, grated
- 1 tablespoon curry powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon tumeric
- 2 cups chicken stock
- 1/4 cup raisins
- 1/3 cup almonds, toasted
Procedures
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1
Preheat oven to 325°. Heat olive oil in large braising dish until shimmering; sprinkle with salt and pepper and sear each shank until brown. Remove from pan and reserve. Add chopped onion to pan and cook until beginning to brown, about 8 minutes. Add garlic and carrots and cook until they begin to soften, about 5 minutes. Add curry powder, cumin, and tumeric and cook, stirring constantly, until fragrant, about 4 minutes.
-
2
Return shanks to pan and cover with chicken stock. Cover with lid and place in oven. Cook until meat is tender, about 1 hour and 30 minutes. Once meat is tender, remove the shanks from the braising liquid and place dish on stove, add raisins, and bring to a simmer over high heat. Reduce braising liquid by half and season with salt and pepper. Place shanks back in pan, turning them to coat with sauce. Sprinkle with toasted almonds and serve with couscous.
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