A well-marbled cut of lamb shank is a workhorse of the meat world, and it’s delicious enough for a main dish but easy enough that it can go in a curry–either with potatoes, or with rice, or with a simple tomato and onion sauce. I’ve found that the recipe below already has the flavors of a classic curry–and a little more spice–but we’re filling the shanks with a rich, nutty paste, and cooking it with some tomatoes for a sauce that gives it a bit of a kick.
In the spring of 2016 at my local Safeway there was a 3 pound bag of onions. I bought it because I planned to make what some people call Moroccan Lamb Shanks. I have been told that these are very tasty and tender. They have a lot of flavor from the lamb shanks.
Lamb shanks have been slowly creeping up on me as a main dish. I really love the flavor of lamb—and now that the weather is chilly, I find myself craving it more. But, shanks can be a bit expensive to buy and cook. Well, I recently made my own at home and it was super easy and delicious. I hope you’ll give this recipe a try, it’s an excellent way to have lamb on the cheap.
We prepared our Curry Recipe for Lamb Shanks on a whim a few months ago and it was delicious. We had discussed turning this into a video recipe for you guys, but we never got around to it until now! We not only prepared an amazing curry lamb for you, but we also made a video teaching you how to make it, as well as garlic naan! Take a look at the video below.
How to Prepare Lamb Shanks
After our initial attempt at cutting the lamb shank off the bone, we learnt the correct method to cook it. Because the fore shank is so strong and muscular, it’s ideal for slow roasting on the bone. And when we say slow, we mean you should start preparing supper three hours ahead of time since it requires (at least) 2.5 hours in the oven! With a low temperature and a lengthy cook time, you’ll get delicious, fall-off-the-bone curry lamb shanks!
Shanks are our favorite lamb cut!
The lamb shank is one of our favorite cuts of meat. What we like most about working with lamb shanks is how quickly they can be transformed with a few easy processes in only a few hours. You know how tough and meaty a lamb shank is if you’ve ever seen or handled one. When compared to other meats, cutting it straight off the bone may be very tough. But I’m blown away when it goes into the oven tough as nails and comes out fall-off-the-bone soft. It’s not only a wonderful experience to eat, but it’s also a great experience to watch!
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Recipe for Lamb Shanks
If the intricacy of the spice combination concerns you, be assured that, as we stated in the video, you can just substitute curry powder! It does, in my view, offer a new taste, one that is still strong but in a different manner, but you will not miss the curry! It’s possible that the hue will be lighter and more attractive to the eye. If this is your first time using curry powder or even buying it, try our Coconut Curry Chicken and Curry Tofu Nuggets! Although curry powder is excellent on anything from eggs to chicken, we believe you should have your first taste of it with our curry lamb shanks dish!
Search “– Curry Recipe for Lamb Shanks” in MyFitnessPal to easily add the recipe.
Lamb Shanks Recipe
Lamb shanks roasted in a spicy curry sauce.
3 hours in total
2 person servings
460 calories per serving
Heat the coconut oil in a medium-high-heat pan, then add the shanks and brown on both sides. TIP: Make sure the pan or pot you’re using can safely be moved from the stovetop to the oven.
Remove the shanks from the pan after they’ve browned and put them aside.
Mix in the garlic, onion, and all of the spices in the pan. Return the shanks to the pan after the spices have released their aroma (approximately thirty seconds) and the onion has softened a little.
Cover the shanks with beef broth, but just half-submerge them. This may be anything from 2 to 4 cups, depending on your pan or pot.
Add a few bay leaves (if desired), stir, and cover with a lid.
Preheat the oven to 325 degrees Fahrenheit. After 45 minutes, check on it and carefully flip the shanks over (liquid is hot). For a total of 135 minutes, repeat this process two more times.
After 135 minutes, remove the cover and return it to the oven for another 20 minutes to enable the liquid to decrease.
Remove the skillet or pot from the oven and set it aside. The shanks will be fall-off-the-bone tender at this stage. Remove the shanks and reduce the sauce more on the stove top if you want a thicker sauce (as we do in the movie).
Return the shanks to the pan once the sauce is to your taste, and serve!
Lamb Shanks Recipe
Per Serving Amount
460 calories 275 calories from fat
daily value in percent*
30.5 grams of fat (47 percent)
Carbohydrates accounted for 10% of the total.
2g8 percent fiber
39.5 g protein (79%)
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Chef’s Specialty: Main Dish
Recipe for lamb shanks (keyword)
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I’m a huge fan of lamb shanks. I like to have them on the table at least once a month, often more. I love lamb shanks because they’re such an economical cut of meat. They’re cheap, they’re delicious, and they’re versatile. You can cook them in a variety of ways — simple roasts, braises, and stews are all delicious ways to enjoy lamb shanks. I often prepare them with a traditional curry sauce, but the last time I made them I thought I’d mix things up a little and try a new sauce — simple flavored with curry powder. I’m glad I did. This sauce is spicy, rich, and deeply flavorful. It’s a great sauce for lamb shanks because. Read more about curry braised lamb shanks and let us know what you think.
Frequently Asked Questions
Which cut of lamb is best for curry?
The shoulder cut is the best for curry.
How do you cook Jamie Oliver lamb shanks?
Jamie Oliver lamb shanks are a dish that is made with lamb, onions, carrots, celery and garlic. The ingredients are cooked in a large pot of water for about an hour before the meat is removed and the vegetables are served.
How does Gordon Ramsay cook lamb shanks?
Gordon Ramsay cooks lamb shanks by first cooking the meat in a pan with some olive oil, then adding in onions and garlic. He then covers the pan with a lid and lets it simmer for an hour or so.
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