Curried lamb shanks (slow cooker recipe): Difference between revisions

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|keywords=#onions #lambshanks #slowcooker #currypowder #gravy #beefstock #muscovadosugar #guinness #manhattan #oliveoil #chili
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Only this morning we mentioned that we hadn't had [[Lamb shanks|lamb shanks]] for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The [[Manhattan]] [[Chili]] Co. Southwest American Cookbook.  I have amended it to use a [[slow cooker]] and for once, used commercial [[curry powder]] rather than a homemade blend.


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===Update===
<div class="right_imgs" style="float: right; width: 320px;">
The ingredients shown below have been much reduced from the original recipe because, to my taste, it was almost bitter.  To rescue the meal, I discarded all of the original gravy and served it with potatoes, carrots, peas and a normal [[onion gravy]].  It still had a little of the curry bite so was not a complete disaster. The lamb shanks were perfectly cooked and delicious.
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If you do make this, taste the gravy and adjust the seasoning before the extended cooking period.
{{recipesummary
{{recipesummary
|ImageComment =  
|TotalCalories = 1095
|Servings = Serves 4
|PortionCalories = 547
|DatePublished=6th April 2015
|Author=Chef
|ImageComment = The rescued version of this dish, served as a normal roast dinner!
|Servings = Serves 2
|Difficulty = 2
|Difficulty = 2
|TotalTime =  2 hours, 45 minutes
|TotalTime =  5 hours, 30 minutes
|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  2 hours, 30 minutes
|CookTime =  5 hours, 15 minutes
|Image = [[Image:Chilied lamb shanks recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Chilied lamb shanks recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
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Only this morning we mentioned that we hadn't had [[Lamb shanks|lamb shanks]] for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The [[Manhattan]] [[Chili]] Co. Southwest American Cookbook.
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Superb</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
 
<span class="reviewDesc">I wish I could have tried the New York version too.</span>
 
<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
</tr></td>
</table>


This is my version of their recipe.
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients


| &#189; [[Cup|cup]] [[Olive oil|olive oil]] (142 ml)
| 100 ml [[olive oil]]
| 4 [[Lamb shanks|lamb shanks]]
| 2 [[Lamb shanks|lamb shanks]]
| [[Sea Salt|sea salt]] & [[Freshly ground black pepper|freshly ground black pepper]]
| [[Sea Salt|sea salt]] & [[Freshly ground black pepper|freshly ground black pepper]]
| 2 large [[Onions|onions]], peeled and sliced
| 2 [[Onions|onions]], peeled and sliced
| 1 bulb of [[Garlic, peeled and crushed|garlic, peeled and crushed]]
| 1 bulb of [[Garlic, peeled and crushed|garlic, peeled and crushed]]
| 2 tablespoons mild [[Chili powder|chili powder]]
| 2 teaspoons of [[curry powder]]
| 3 tablespoons [[Cumin seeds|cumin seeds]], lightly [[Toasted|toasted]] and finely [[Ground|ground]]
| 1 teaspoon [[Cumin seeds|cumin seeds]], lightly [[Toasted|toasted]] and finely [[Ground|ground]]
| 3 tablespoon [[Dried|dried]] [[Mexican oregano]]
| 1 teaspoon of [[Dried|dried]] [[Mexican oregano]]
| 2 hot [[Indian green chillies]], finely sliced
| 1 tablespoon [[muscovado sugar]]
| 1 tin peeled [[Plum tomatoes|plum tomatoes]]
| 1 tin peeled [[Plum tomatoes|plum tomatoes]]
| 1 bottle of [[Guinness]] (330 ml)
| 330 ml [[Guinness]] (1 bottle)
| 330 ml [[Beef Stock|beef stock]]
| 100 ml [[Beef Stock|beef stock]]
| ''optional'' - 2 teaspoons [[Exotic chilli powders|mild chilli powder]] (''guajillo'')
}}
}}
===[[Mise en place]]===
<gallery widths=250px heights=250px perrow=5>
 
Image:Curried lamb shanks.jpg|300px|thumb|right|After 4 hours slow cooking
* Preheat the [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Image:Manhattan Chili Co - Goodbye.jpg|thumb|300px|right|The Manhattan Chili Co is now closed.
 
</gallery>
===Method===
===Method===
{{RecipeMethod
{{RecipeMethod


| In a large flameproof [[Casserole|casserole]] or [[Dutch Oven|dutch oven]], heat a quarter of a [[Cup|cup]] of [[Oil|oil]] (75 ml), when hot add a good pinch of [[Black pepper|black pepper]] and 2 at a time, [[Brown|brown]] the [[Lamb shank|lamb shank]] really well on all sides, this should take around 15 minutes.
| In a large flameproof [[Casserole|casserole]] or [[Dutch Oven|dutch oven]], heat 100 ml of [[olive oil]], when hot add a good pinch of [[Black pepper|black pepper]] and [[Brown|brown]] the [[Lamb shank|lamb shank]] really well on all sides, this should take around 15 minutes.
| Sprinkle the [[Lamb shanks|lamb shanks]] with a pinch of [[Salt|salt]] and set them to one side.  Discard the used [[Oil|oil]].
| Sprinkle the [[Lamb shanks|lamb shanks]] with a pinch of [[Salt|salt]] and pop them in the [[slow cooker]].  Discard the used [[Oil|oil]].
| Return the pan to a low heat, add the remaining [[Oil|oil]] and the [[Garlic|garlic]] and the [[Onions|onions]], cover and sauté for 15 minutes stirring now an then.
| Return the pan to a low heat, add the remaining [[Oil|oil]] and the [[Garlic|garlic]] and the [[Onions|onions]], cover and sauté for 15 minutes stirring now and then.
| Add the [[Chillies|chillies]], [[Chilli powder|chilli powder]], [[Oregano|oregano]] and [[Cumin|cumin]] and [[Stir-fry|stir-fry]] uncovered for 5 minutes.
| Add the [[Chillies|chillies]], [[Chilli powder|chilli powder]], [[Oregano|oregano]] and [[Cumin|cumin]] and [[Stir-fry|stir-fry]] uncovered for 5 minutes.
| Chop the [[Tomatoes|tomatoes]] with a sharp knife while they are still in the can.
| Chop the [[Tomatoes|tomatoes]] with a sharp knife while they are still in the can.
| Add them to the [[Onions|onions]] together with the [[Guinness]], [[Beef Stock|beef stock]], 1 teaspoon of [[Sea Salt|sea salt]] and stir well.
| Add them to the [[Onions|onions]] together with the [[Guinness]], [[Beef Stock|beef stock]], 1/2 a teaspoon of [[Sea Salt|sea salt]],[[muscovado sugar]] and stir well.
| Sit the [[Lamb shanks|lamb shanks]] in the mixture and bring to the [[Boil|boil]].
| Add everything to the slow cooker, set to medium and cook for 5 hours, covered.
| Cover the [[Casserole|casserole]] and pop in the middle of the [[Oven|oven]] (180° C (350° F)
| After 5 hours, remove the lamb shanks and keep warm
| [[Bake]] covered for 45 minutes, after which time, remove the cover and bake for a further 45 minutes.
| Test the gravy for seasoning, if you need it hotter, spice it up with your favourite [[chili sauce]].
| Remove the shanks for the [[Casserole|casserole]] and keep warm.
| Pour the cooking [[Liquor|liquor]] through a [[Sieve|sieve]] and press out all of the juices, discard the solids.
| Pour the cooking [[Liquor|liquor]] through a [[Sieve|sieve]] and press out all of the juices, discard the solids.
| Add the [[Strained|strained]] [[Gravy|gravy]] to the [[Casserole|casserole]] and increase the heat to bring it to the [[Boil|boil]].  For 15 minutes, reduce this by one third by stirring, [[Boiling|boiling]] and skimming.
| Add the [[Strained|strained]] [[Gravy|gravy]] to the [[Casserole|casserole]] over a high heat and to bring it to the [[Boil|boil]].  For the next 15 minutes, reduce this by one third by stirring, [[Boiling|boiling]] and skimming.
| [[Test]] for seasoning and return the shanks to the [[Casserole|casserole]] and reheat the shanks while [[Basting|basting]] with the [[Gravy|gravy]].
| Serve the lamb shanks with the hot [[Gravy|gravy]].
}}
}}
===Serving suggestions===
===Serving suggestions===
Serve with [[Rice|rice]] and freshly [[Grilled|grilled]] [[Sweetcorn|sweetcorn]].
Serve with [[Rice|rice]] and freshly [[Grilled|grilled]] [[Sweetcorn|sweet corn]].
===Recipe source===
===Recipe source===
* The [[Manhattan]] [[Chili]] Co. Southwest American Cookbook
* The [[Manhattan]] [[Chili]] Co. Southwest American Cookbook
* The Manhattan Chili Co. has now closed, see image above. Feb 2016. The url was www.manhattanchili.com.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:British recipes]]
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[[Category:Lamb recipes]]
[[Category:Lamb recipes]]
[[Category:Meat recipes]]
[[Category:Meat recipes]]
[[Category:Baked or roasted]]
[[Category:Slow cooker recipes]]
 
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/onions|#onions]] [[Special:Search/lambshanks|#lambshanks]] [[Special:Search/slowcooker|#slowcooker]] [[Special:Search/currypowder|#currypowder]] [[Special:Search/gravy|#gravy]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/muscovadosugar|#muscovadosugar]] [[Special:Search/guinness|#guinness]] [[Special:Search/manhattan|#manhattan]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/chili|#chili]]
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Latest revision as of 18:13, 8 December 2022

Only this morning we mentioned that we hadn't had lamb shanks for a while, then this afternoon as I was thumbing through some old cookbooks, this recipe jumped out at me from my 1986 "The Manhattan Chili Co. Southwest American Cookbook. I have amended it to use a slow cooker and for once, used commercial curry powder rather than a homemade blend.

Update

The ingredients shown below have been much reduced from the original recipe because, to my taste, it was almost bitter. To rescue the meal, I discarded all of the original gravy and served it with potatoes, carrots, peas and a normal onion gravy. It still had a little of the curry bite so was not a complete disaster. The lamb shanks were perfectly cooked and delicious.

If you do make this, taste the gravy and adjust the seasoning before the extended cooking period.

Curried lamb shanks (slow cooker recipe)
Electus
The rescued version of this dish, served as a normal roast dinner!
Servings:Serves 2
Calories per serving:547
Ready in:5 hours, 30 minutes
Prep. time:15 minutes
Cook time:5 hours, 15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:6th April 2015

Best recipe review

Superb

5/5

I wish I could have tried the New York version too.

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • After 4 hours slow cooking

    After 4 hours slow cooking

  • The Manhattan Chili Co is now closed.

    The Manhattan Chili Co is now closed.

Method

  1. In a large flameproof casserole or dutch oven, heat 100 ml of olive oil, when hot add a good pinch of black pepper and brown the lamb shank really well on all sides, this should take around 15 minutes.
  2. Sprinkle the lamb shanks with a pinch of salt and pop them in the slow cooker. Discard the used oil.
  3. Return the pan to a low heat, add the remaining oil and the garlic and the onions, cover and sauté for 15 minutes stirring now and then.
  4. Add the chillies, chilli powder, oregano and cumin and stir-fry uncovered for 5 minutes.
  5. Chop the tomatoes with a sharp knife while they are still in the can.
  6. Add them to the onions together with the Guinness, beef stock, 1/2 a teaspoon of sea salt,muscovado sugar and stir well.
  7. Add everything to the slow cooker, set to medium and cook for 5 hours, covered.
  8. After 5 hours, remove the lamb shanks and keep warm
  9. Test the gravy for seasoning, if you need it hotter, spice it up with your favourite chili sauce.
  10. Pour the cooking liquor through a sieve and press out all of the juices, discard the solids.
  11. Add the strained gravy to the casserole over a high heat and to bring it to the boil. For the next 15 minutes, reduce this by one third by stirring, boiling and skimming.
  12. Serve the lamb shanks with the hot gravy.

Serving suggestions

Serve with rice and freshly grilled sweet corn.

Recipe source

  • The Manhattan Chili Co. Southwest American Cookbook
  • The Manhattan Chili Co. has now closed, see image above. Feb 2016. The url was www.manhattanchili.com.
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