More Breadcrumbs

Sunday Supper: Curried Lamb Shanks Recipe

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Sydney Oland
Published: Last Updated:
Sunday Supper: Curried Lamb Shanks Recipe

[Photograph: Sydney Oland]

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.

  • Yield:4
  • Active time: 30 minutes
  • Total time:2 hours

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

Directions

  1. 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. 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.

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Sydney Oland Product Developer/Food Writer

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

Filed Under
Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT