Olive Magazine
Lamb Shank Rogan Josh

Lamb shank rogan josh

Published: May 4, 2017 at 10:35 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal731
fat50.8g
saturates20.1g
carbs13.2g
sugars10.6g
fibre3.4g
protein53.6g
salt0.8g
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Try this recipe for lamb shank rogan josh, then check out our lamb shank shepherd's pie, lamb shank nihari, lamb shank tagine and more lamb recipes.

Ingredients

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

LIME YOGURT

  • 1 lime, zested and juiced
  • 200ml yogurt

Method

  • 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.

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