Seek the comfort of rich Indian cuisine. But instead of your go-to Butter Chicken, why not try traditional lamb shanks? Slow-cooked and seasoned with almonds and saffron, this delicate meat will truly melt in your mouth.
1 - For the lamb: Preheat the oven to 150°C (130° fan) | 300F | gas 2.
2 - Heat the oil with the butter in a large, ovenproof sauté pan set over a moderate heat until hot. Season the shanks with plenty of salt and pepper before browning in the pan.
3 - Remove the shanks from the pan when browned all over. Reduce the heat slightly before adding the onion, garlic, ginger, and a pinch of salt.
4 - Stir well and sweat for about 5 minutes. Stir in the spices and cook for a further minute or so until aromatic.
5 - Return the shanks to the pan on their sides. Cover with the stock and bring to the boil.
6 - Once boiling, cover the pan with aluminium foil and transfer to the oven.
7 - Braise for about 2.5-3 hours until the meat is coming away from the bone; turn them over after 2 hours, discarding the foil at the same time, and stirring in the chopped coriander. Top the lamb with the almonds and saffron.
8 - When ready, remove from the oven and let stand for 10 minutes, covered loosely with aluminium foil.
9 - To serve: Serve the shanks with cooked rice garnish with crispy onions, and some poppadoms on the side.
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1 hour 30 minutes
- 2 tbsp sunflower oil
- 2 tbsp butter
- 4 lamb shanks, trimmed of excess fat and skin
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 2 tbsp fresh ginger, peeled and finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 pinch chilli powder
- 1 1/2 l lamb stock
- 1 small handful coriander, chopped
- 4 tbsp flaked almonds
- 1 pinch saffron threads
- Freshly ground black pepper
- Cooked basmati rice
- Crispy onions
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