Curried lamb shanks (slow cooker recipe)
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| Curried lamb shanks (slow cooker recipe) | |
|---|---|
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| Servings: | Serves 2 |
| Ready in: | 5 hours, 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 5 hours, 15 minutes |
| Difficulty: | 
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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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 ml olive oil
- 2 lamb shanks
- sea salt & freshly ground black pepper
- 2 onions, peeled and sliced
- 1 bulb of garlic, peeled and crushed
- 2 teaspoons of curry powder
- 2 teaspoons cumin seeds, lightly toasted and finely ground
- 1 tablespoons dried Mexican oregano
- 1 tablespoon muscovado sugar
- 1 tin peeled plum tomatoes
- 1 bottle of Guinness (330 ml)
- 100 ml beef stock
- optional - 2 teaspoons mild chilli powder (guajillo)
Method
- 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.
- Sprinkle the lamb shanks with a pinch of salt and pop them in the slow cooker. Discard the used oil.
- 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.
- Add the chillies, chilli powder, oregano and cumin and stir-fry uncovered for 5 minutes.
- Chop the tomatoes with a sharp knife while they are still in the can.
- Add them to the onions together with the Guinness, beef stock, 1/2 a teaspoon of sea salt,muscovado sugar and stir well.
- Add everything to the slow cooker, set to medium and cook for 5 hours, covered.
- After 5 hours, remove the lamb shanks and keep warm
- Test the gravy for seasoning, if you need it hotter, spice it up with your favourite chili sauce.
- Pour the cooking liquor through a sieve and press out all of the juices, discard the solids.
- 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.
- Serve the lamb shanks with the hot gravy.
Serving suggestions
Serve with rice and freshly grilled sweetcorn.
Recipe source
[[Category:Slow cooke