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Indian style lamb shanks
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1 tbsp hot chilli powder, plus ¼ tsp for the spice mix
1 tbsp mild chilli powder
10 garlic cloves, crushed
30g fresh root ginger, finely grated
1 lemon, juice
4 Waitrose Lamb Leg Shanks
6 fresh bay leaves
3 star anise
1 tbsp Bart Cumin Seeds
2 small cinnamon sticks
200ml malt vinegar
2 tsp light brown soft sugar
90g unsalted butter
½ tbsp garam masala
Pinch ground ginger
1 small red onion, thinly sliced
Limes wedges, to squeeze over
1. Mix the hot and mild chilli powders, garlic, ginger and lemon juice in a large bowl. Place the shanks on top, season with salt and then rub the paste all over the lamb. Add the bay leaves, star anise, cumin and cinnamon; marinate for at least 1 hour, or preferably overnight.
2. Sit the shanks in a heavy-based saucepan and pour the vinegar around them. Bring to the boil, then cover with a tight-fitting lid. Simmer gently for 2 hours 30 minutes, stirring occasionally, until the meat is falling off the bone. Transfer the lamb to a plate and rest for 10 minutes (it can be cooled and chilled at this stage, up to 2 days ahead; bring back to room temperature before cooking).
3. Strain the cooking liquid into a clean saucepan and boil until syrupy (about 4-5 minutes). Add the brown sugar and 15g butter, then season, set aside and keep warm.
4. Meanwhile, mix together the garam masala, ginger and the ¼ tsp hot chilli powder. Heat the remaining 75g butter in a large, heavy-based frying pan until foaming. Add the cooked lamb shanks, frying over a medium-high heat until well-browned all over (about 6-8 minutes). Sprinkle with the spice mix while warm, pour over the sauce, scatter over the red onion and squeeze over some lime juice. Serve with steamed basmati rice and raita, if liked. Per serving 2261kJ/543kcals/37.3g fat/19.6g saturated fat/8.8g carbs/5.8g sugars/ 2.5g fi bre/38.5g protein/0.6g salt
TO MAKE IN A SLOW COOKER Marinate the lamb, then add to the slow cooker with the vinegar. Cover and cook on a low heat for about 6 hours or medium heat for about 4 hours, until the meat is tender. Remove the lamb shanks from the slow cooker and rest, covered loosely with foil. Strain the liquid into a pan and bubble until thickened, adding the 15g butter and brown sugar. To serve, pour the sauce over, scatter over the garam masala, ginger and red onion, then squeeze over some lime juice.
Typical values per serving:
This recipe was first published in February 2018.