Shares his secrets for roasts with the most
INDIAN LAMB SHANK POT ROAST
“There’s nothing like fall-apart lamb”
2 tbs extra virgin olive oil
4 lamb shanks
2 onions, cut into wedges
10 cardamom pods, lightly crushed
3 dried chillies
6 garlic cloves, crushed
5cm piece of ginger (25g), sliced
1 cinnamon quill
2cm piece of turmeric, grated (or 2 tsp ground turmeric)
1 tbs curry powder
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
500ml chicken stock
mixed herbs to serve
Preheat oven to 160°C. Heat the oil in a large casserole over medium-high heat. Season the shanks, then cook 8-10 minutes, turning, until well browned. Remove the shanks from the pan and reduce heat to medium. Add the onion and cook 2-3 minutes until softened. Add the cardamom, cloves, chillies, garlic, ginger, and cinnamon. Cook for 2-3 minutes until fragrant. Add turmeric and spices and stir to combine. Add stock and coconut milk.
Return the shanks to the pan and add a little water so they are almost covered. Bring to a simmer, cover and place in the oven to roast for 2 hours.
Remove from the oven and take off lid. On the stovetop, bring to a simmer and cook until the sauce has reduced and thickened. Season to taste. Serve with basmati rice, chutney and mixed herbs (we used coriander and amaranth).
NUTRITION • 34G PROTEIN • 26G SAT FAT • 9G CARB • 7G SUGARS • 675MG SODIUM • 575 CAL (2410KJ)