Ingredients
- 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 YOGURT
- lime 1, zested and juiced
- yogurt 200ml
Method
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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.
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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
