chef Conor Hanlon Curried Australian Lamb Shanks

  • เวลาเตรียม 10นาที
  • เวลาทำอาหาร 3ช.ม.
  • เทคนิคการปรุงอาหาร ตุ๋น, สตูว์, ทอดบนกระทะ, เซียร์
  • เนื้อ แกะ
  • ตัด เนื้อน่อง
  • เสิร์ฟ 4

Curried Australian Lamb Shanks


4 Australian lamb shanks
2 tablespoons vegetable oil
Curry seasoning as needed, for seasoning
2 yellow onion, minced
6 cloves fresh garlic, minced
4 shallots, minced
1 bay leaves
2 tablespoons lime zest
5 tablespoons tomato paste
2 cups coconut milk
6 cups chicken stock  

Curry Seasoning:
5 tablespoons vadouvan or madras curry powder 
2 tablespoons kosher salt 
1 tablespoon black pepper 
2 teaspoons ground cumin 
2 teaspoons ground coriander

Jasmine rice, cooked as needed
English peas, cooked as needed
Fresh cilantro, chopped as needed


For the seasoning: In a small bowl combine curry powder, salt, pepper, cumin and coriander. Mix well and reserve until ready to use.

Method :
Preheat a large dutch oven or skillet over medium-high heat and add oil. Season lamb shanks with the seasoning mixture. Place shanks in dutch oven and sear until golden on all sides.

Once completely golden, remove shanks from the skillet and add onion, garlic and shallot. Reduce heat to low and continue to cook until onions are golden and caramelized. Add tomato paste and stir until slightly darkened in color. Add the remaining ingredients, including the lamb shanks.

Cook over low heat for 2-3 hours, or until shank meat is very tender. To serve: Place lamb shank over jasmine rice and English peas. Top with chopped cilantro and serve immediately.