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Curried Lamb Shanks March 5, 2016

Filed under: Uncategorized — kariryerson @ 12:00 am

Lamb shanks are one of those things I always pick up when on sale. I love a good piece of meat on a bone. A shank thats cooked low and slow hit the spot. This recipe is very simple to make and different from the traditional red sauce lamb shanks I see. It was tasty.


  • Olive oil
  • Kosher salt and cracked black pepper
  • 4 lamb shanks
  • 1 large onion, chopped
  • 2 cloves garlic, sliced
  • 2 carrots, grated
  • 1 tablespoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon tumeric
  • 2 cups chicken stock
  • 1/4 cup raisins
  • 1/3 cup almonds, toasted




Preheat oven to 325°. Heat olive oil in large braising dish until shimmering; sprinkle with salt and pepper and sear each shank until brown. Remove from pan and reserve. Add chopped onion to pan and cook until beginning to brown, about 8 minutes. Add garlic and carrots and cook until they begin to soften, about 5 minutes. Add curry powder, cumin, and tumeric and cook, stirring constantly, until fragrant, about 4 minutes.


Return shanks to pan and cover with chicken stock. Cover with lid and place in oven. Cook until meat is tender, about 1 hour and 30 minutes. Once meat is tender, remove the shanks from the braising liquid and place dish on stove, add raisins, and bring to a simmer over high heat. Reduce braising liquid by half and season with salt and pepper. Place shanks back in pan, turning them to coat with sauce. Sprinkle with toasted almonds and serve with couscous.

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