4 lamb shanks about 6 pounds total kosher salt and freshly ground black pepper. 1 tbsp curry powder. 1 tablespoon golden curry powder. 2 tablespoons olive oil. 1 55 hr 6 05 hr.
Bring up to a simmer cover then transfer to the oven and cook for 3 hrs. Serve with steamed rice and sautéed eggplant and zucchini. Preheat the oven to 160 c fan140 c gas 3. Heat 2 tbsp oil in a large flameproof casserole season the marinated lamb shanks then brown all over in batches over a medium high heat adding more oil if necessary. 4 lamb shanks salt and pepper 3 tbs oil 2 onions sliced 1 dried chilli or tsp dried chilli flakes 1 star anise 2 cardamom pods 3 sprigs thyme 3 garlic cloves chopped 2 tsp ginger paste 2 tsp ground cumin 1 tbs ground coriander 1 tsp chilli powder 2 tbs curry powder 300g cherry tomatoes or regular tomatoes blended in a processor or chopped.
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1 knob freshly grated frozen ginger. Add the lamb shanks back to the dish along with the tomatoes chillies curry leaves cardamom pods and lime pickle. 1 lb lamb shanks grass fed. 1 jalapeno pepper chopped optional 1 tbsp cumin seeds. Return lamb shanks to the pan cover tightly and bake for 2 hours in the oven or until the meat is very tender this could depend on the size of the shanks.
Cover with cling film then marinate in the fridge for 2 hours or overnight. In this recipe the shanks are gently braised in a separate pot until tender then added to the rich spiced curry sauce at the end. 1 serving 714 calories 26g fat 50g protein 72g carbs 10g fiber. 5 min 1 5 hr 6 hr cook time. 1 heads garlic peeled whole.
2 cups cooked white jasmine or basmati rice cup raw 1 tsp coconut oil or fat of choice. 1 28 oz can whole tomatoes. Slow cooked lamb that ends up glazed with a rich sauce. If you make this the day before you can chill it which makes it very easy to skim the fat from the sauce. 2 cups cooked white jasmine or basmati rice cup raw 1 tsp coconut oil or fat of choice.
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Slow cooked lamb that ends up glazed with a rich sauce. Give everything a good stir and pour over the stock. 4 lamb shanks about 6 pounds total kosher salt and freshly ground black pepper.
