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Curried Lamb Shanks

Western.Chefs's picture
  Lamb shanks 4
  Flour 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Fat/Salad oil 2 Tablespoon
  Boiling water 3 1⁄2 Quart
  Salt 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), peeled and minced
  Peeled sliced onion 1 Cup (16 tbs) (Thinly Sliced)
  Raw white rice 1 Cup (16 tbs), washed
  Curry powder 1 1⁄4 Teaspoon
  Cold water 1 Cup (16 tbs)

Dredge shanks with 1 tablesp flour, then brown on all sides in hot fat in kettle.
Add 1 qt of the boiling water, 1 tablesp salt, pepper, garlic, and onions.
Simmer, covered, for 1 1/2 hrs, or until shanks are tender.
Remove shanks to hot platter.
Measure liquid.
If over 4 c boil uncovered, .until liquid measures 4 c.
Meanwhile cook rice in remaining 2 1/2 qts boiling water with remaining 1 tablesp salt, for 15-20 min., or until tender, then drain and arrange around shanks.
Thicken shank liquid with remaining 1/2 c flour and curry powder blended with cold water.
Pour this sauce over shanks.

Recipe Summary

Main Dish

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