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Braised Curried Lamb Shanks

Braised Curried Lamb Shanks, hearty and delicious.
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Servings 6


  • 6 lamb shanks about 1 pound each,
  • Salt and freshly ground black pepper
  • 1/4 cup fennel seeds
  • 1/2 cup coriander seeds
  • 1 1/2 cups all- purpose flour original recipe calls for 3 cups
  • 1/2 cup Madras curry powder
  • 1 tablespoon ancho chile powder
  • 3 tablespoons canola oil
  • 2 large onions cut into 1/2-inch dice
  • 2 celery stalks cut into 1/2-inch dice
  • 2 large carrots peeled and cut into 1/2-inch dice
  • 1/4 cup finely chopped fresh ginger
  • 1/4 cup finely chopped garlic
  • 1 bottle dry red wine
  • 1 cup dark soy sauce
  • 2 bananas
  • 4 Thai bird chiles
  • 3 springs fresh thyme or 1 tablespoon dried


  • Season the shanks well with salt and pepper. Grind the fennel and coriander seeds coarsely in a spice grinder or clean coffee grinder and combine in a large baking dish with the flour, curry powder and chile powder. Add the shanks and dredge well in the mixture.
  • Heat a heavy Dutch oven just large enough to accommodate the shanks over high heat, add 2 tablespoon of the oil, and swirl to coat. When the oil shimmers, add the shanks in batches and brown on all sides, 8 minutes. Remove the shanks, wipe out the Dutch oven, and add the remaining 1 tablespoon of oil. When hot, add the onions, celery, carrots, ginger, and garlic and sauté, stirring, until the vegetables are soft, 6 to 8 minutes. Season with salt and pepper, add the wine, turn down the heat, and simmer to reduce it by half, 6 to 8 minutes.
  • Add the soy sauce, bananas, chiles and thyme. Return the shanks to the pot, add water to cover, and correct the seasonings; the liquid should have good saltiness. Cover and braise until the meat falls from the bones, 3 to 4 hours. Remove the shanks and reduce the liquid over medium heat until thickened slightly, about 10 minutes. Remove the thyme springs, if used, and with a hand or standard blender, puree the sauce. Correct the seasonings add the shanks to the sauce and keep warm.
  • Serve Braised Curried Lamb Shanks with couscous, rice, polenta or even pasta.


Source: Blue Ginger – East meets West cooking with Ming Tsai.
Note: you can omit blending the sauce if you want to enjoy the veggies the way they are.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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