Braised Lamb Shank

The SEasOning

Every now and again I think that I’m a chef: instead of meticulously researching for a recipe or building one I’ll just throw some stuff together and see if it’s edible. Sometimes it’s an absolute trainwreck (e.g. my attempts at English muffins, croissants) and other times they are spectacular.

This is the latter.

A sale of fresh lamb shanks from my local butcher shop inspired me to make this dish, alongside a memory of a curry I once had in Manchester. If you’re ever in Manchester, England, do yourself a favour and check out the Curry Mile – you’ll find some of the best Indian food you can get your hands on.

This dish leans heavily on coconut milk, Kasuri Methi (dry fenugreek leaves) and whatever masala you have handy. It’s easily adaptable for anyone’s tastes. Prep time is 30min, cook time is 3 hours and this will feed 2-4 people depending on what you pair it with, and how hungry you are.

The Ingredients

• 2 lamb shanks
• 2 medium waxy potatoes (washed, peeled and quartered)
• 3 garlic cloves – minced
• 1 medium onion – diced
• 2 hot peppers (add more or less as you see fit)
• 15 curry leaves
• 1 heaped tbsp masala (garam masala, kitchen king masala, Madras curry powder ect…)
• 1 tsp whole methi seeds
• 1 tsp Kashmiri chili powder
• 1 tin coconut milk
• 1 lemon – juiced
• 1 tbsp Canola oil
• salt and pepper to taste

The Method

1. Preheat your oven to 325F. Meanwhile, in a dutch oven, heat oil over medium high heat. While the oil is heating up liberally cover the lamb shanks in salt and pepper.
2. When the oil is hot, brown the lamb shanks. If you pot is small, do this one at a time. If you’re feeling lazy you only need to brown one of the shanks. You’re looking to develop that fond and since this is going to be a LONG braise a little is going to go a long way. Once browned, set the shanks aside.
3. Ensure you have the rest of your ingredients at the ready – the remainder of the recipe will come together quick.
4. Add your methi seed and cook for 10-15 seconds. Add your curry leaves, cook for 5 second more. Add your onions, cook till starting to turn brown. Add your garlic and hot peppers, cook till fragrant.
5. Add your masala, and chili powder. Cook for a couple minutes until it starts to stick a little.
6. Add your can of coconut milk to deglaze and scrape up all the toasty bit stuck to the bottom of the pan.
7. Add two handfuls of the kasuri methi and the juice from a lemon. Stir to combine. Adjust the seasoning here. Go light on the salt though. As this cooks and water evaporates it will get saltier. You can always add more salt at the end.
8. Add your lamb back to the pot and nestle in the potatoes. If the liquid in the pot doesn’t quite cover the lamb, add some more water. It’s OK it the tops of the potatoes stick out a little.
9. Put a tight fitting lid on the pot and stick it in your over for 3-3.5 hours.
10. After three hours take it out and remove the lamb and potatoes to your serving platter. You can leave the shank whole or your can shred it if you like.
11. Use an immersion blender to puree the cooking liquid and emulsify the fat that rendered out of the lamb (if you don’t want the additional fat, skim it off first then blend). Adjust your seasoning and pour over your lamb and potatoes.
12. This pairs well with rice, roti, or naan.

• 

• 

• 

• 

•