Lamb Shank Rogan Josh

Lamb shank rogan josh

  • serves 4
  • Easy

We use lamb shanks for our rogan josh – they're seriously tender and full of flavour. No need for a takeaway when you can devour these straight from the oven! Or simply freeze in portions for a warming and aromatic midweek meal



  • vegetable oil
  • butter 25g
  • lamb shanks 4
  • cardamom 6 pods, bruised
  • cloves 4
  • bay leaves 2
  • cinnamon stick 7cm piece
  • black peppercorns 1 tsp
  • ginger 2 thumb-sized pieces, chopped
  • garlic 6 cloves
  • onions 2, roughly chopped
  • ground coriander 1 tsp
  • ground cumin 2 tsp
  • paprika 2 tsp
  • hot chilli powder 2-3 tsp
  • yogurt 150ml
  • coriander a bunch, chopped
  • basmati rice to serve


  • lime 1, zested and juiced
  • yogurt 200ml


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Heat 3 tbsp oil and the butter in a large casserole and brown the lamb shanks well on all sides, then remove and set aside.

  • Step 2

    Add the cardamom, cloves, bay leaves, cinnamon and peppercorns to the pan and cook for several minutes. Meanwhile, whizz the ginger, garlic and onions to a purée in a food processor with 3 tbsp of water. Turn the heat to low and add to the pan with a pinch of salt. Cook gently for 20-30 minutes, stirring regularly, until golden. Add the ground coriander and cumin, paprika and chilli powder and cook for 2-3 minutes before adding the lamb shanks back to the pan with the yogurt and 500ml of water. Bring to the boil, then put in the oven with a lid for 2 hours. After 2 hours remove the lid, turn the oven up to 200C/fan 180C/gas 6 and cook for a further hour, turning the shanks regularly to colour the meat and reduce the sauce.

  • Step 3

    For the lime yogurt, stir the zest and juice of the lime through the yogurt, season and keep in the fridge.

  • Step 4

    Once the meat is coming away from the bone, remove the shanks to a plate. Skim the sauce of any fat that may be on top and add the shanks back to the sauce to reheat.

  • Step 5

    Either serve with the yogurt, rice and a scattering of coriander or allow to cool, transfer to freezer-proof containers and freeze.

To reheat from frozen, thaw in the fridge overnight and heat gently in a pan until piping hot.

Nutritional Information

  • Kcals 731
  • Fat 50.8g
  • Saturates 20.1g
  • Carbs 13.2g
  • Sugars 10.6g
  • Fibre 3.4g
  • Protein 53.6g
  • Salt 0.8g