There have been a couple of warm sunny days lately which means that Spring is around the corner!!
I wanted share this recipe in before Winter left us. I love this dish so much and so does Matt. It is one of our household favourites. I say that a lot but this is on our top 5…..if there was a top 5 list that is.
This recipe all started when Matt introduced me to Lamb Shank Rogan Josh. He cooked it for me when we first started dating and I loved it. Before that night, I had never had lamb shanks before…
I was hooked.
The lamb shanks shown in the picture are french trimmed….which upset me a lot. Although french trimmed makes it easier to eat and look more appealing (to some), I LOVE the fatty bit of meat. I am one of those people that love pork crackling, steaks with lots of marbling, chicken skin and I do not mind chewing and crunching into cartilage.
Are you grossed out yet?
Don’t judge me, I am not alone. There are many of us out there that loves nothing more than picking up the bone and chewing the crap out of it BUT I only enjoy this in my safe zone and in the comfort of my own home.
I enjoy this dish with white rice and lots of it but I guess you can serve it up with something else like mash or bread.
If you haven’t got a fool proof method of cooking fluffy white rice in a rice cooker, check out my previous post and try out my method.
The chilli in this recipe is optional. In our house, the 2 reasons chilli would be omitted are :
1.) if Juliet is having some; and
2.) if we are cooking it for people who do not like spicy foods.
When eating this dish, you’ll notice that there are loads of peppercorns. bits of cardamom pods and other spices in the sauce. I like to try and avoid scooping up the bits of spices with the sauce. Matt on the other hand, couldn’t care less and just hoovers it all up. I’ve tried using a sieve before to separate the spices from the sauce, this requires a bit of patience and is far more time consuming than simply picking it out as you eat it.
Also, you can reduce or omit the salt completely if you wish. This is just how we like it at home.
I always cook with freshly ground sea salt or Himalayan salt, not because of any health claims made but because sea salt or Himalayan salt has a softer flavour than table salt. Plus table salt is so over processed however, it does contain Iodine which we need……at the end of the day, salt is salt. We should only have this in moderation.
I am proud to claim that this is my dish. If some of it does not make sense, please let me know. I want to make sure that this recipe works for everyone.
**Please feel free to like, share and repost – all I ask is that credit is given**
Yummy Lamb Shanks
Slow cooked lamb shanks. Warning - this can get deliciously messy.
Original Recipe by FoodCoffeeMe (Marlene)
- 4 x lamb shanks
- 1 tin diced tomatoes
- 2 cups of beef or chicken stock
- 1 x tin coconut milk
- 1 x medium brown onion sliced
- 2 x garlic grated or chopped finely
- 1 x long red chilli (optional)
- 3 cardamom pods – bruised to open
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon freshly cracked salt in total (approximate only, you can omit if you’re not a salt person)
- 1 tablespoon olive oil
- Rub lamb shanks with some olive oil and a couple of cracks of salt
- Use a large pan that has a lid – heat some olive oil on med/high heat and sear the shanks until brown on most parts – takes about 2 minutes each turn.
- When the shanks are browned, transfer the shanks on to a plate and set aside. Remove the pan from the heat and let it cool for a little bit.
- On low heat and using the same large pan, heat the olive oil and sautee the onions and garlic (and chilli if you are adding some), season with a tiny bit of salt. Cook until the onions are translucent. I usually sautee the onions on low heat for about 5 minutes occasionally stirring. Careful that the onions and garlic do not burn.
- Add the powdered spices – sweet paprika, ground cumin and turmeric. Stir until all combined. Add the rest of the spices – peppercorns, fennel seeds, cumin seeds and cardamom pods. Stir and cook on low/med heat for about 2 minutes.
- Add the tinned tomatoes and stock and the salt. Stir.
- Return the shanks back to the pan and turn up the heat. Coat the shanks in the sauce Cover with the lid and bring to the boil.
- Reduce the heat to low/medium (more on the low side) so it’s just simmering. . Give it a bit of a stir to check whether the shanks are stuck to the bottom of the bottom of the pan.
- Cook for an hour and turn the the shanks. Replace the lid back on and cook for another 30 minutes. BE CAREFUL NOT TO BURN YOURSELF WITH THE STEAM.
- Add the coconut milk and stir. Cover again and cook for another 30 – 40 minutes.
- Serve with rice and don’t be afraid to get your hands messy.
IF for some reason you have accidentally burned bits of the shanks or if there are bits stuck to the pan. Grab some paper towel and wipe the pan to remove the black stuff. BE CAREFUL THAT YOU DO NOT BURN YOURSELF
** the shanks will not be completely submerged in the sauce, this is fine. You will need to turn the shanks anyway **
Keep an eye out for the sauce. Once the coconut milk is added and it starts cooking, the sauce thickens and sometimes if you’re not careful, the shanks might get stuck to the pan and burn.