Curried lamb shanks (slow cooker recipe)
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.
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.
- 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
- 1 teaspoon cumin seeds, lightly toasted and finely ground
- 1 teaspoon of dried Mexican oregano
- 1 tablespoon muscovado sugar
- 1 tin peeled plum tomatoes
- 330 ml Guinness (1 bottle)
- 100 ml beef stock
- optional - 2 teaspoons mild chilli powder (guajillo)
- 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.
- 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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