Curry Lamb Shanks with Potatoes

Name: Curry Lamb Shanks with Potatoes
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps butter; 946 milliliters chicken stock; 1 Tbsp golden curry powder; 1 leave Chopped fresh cilantro , for garnish; 8 sprigs fresh thyme; 3 cloves garlic, smashed; 1 teaspoon ground allspice; 1 scotch bonnet or habanero chile; 4 servings Kosher salt and freshly ground black pepper; 4 lamb shanks (about 6 pounds total); 454 grams red bliss or new potatoes, sliced in half; 2 Tbsps olive oil; 1 teaspoons paprika; 340 grams cups frozen pearl onions , thawed; 1 red bell pepper, seeded and chopped; 473 milliliters rice

You can never have too many main course recipes, so give Curry Lamb Shanks with Potatoes a try. This recipe makes 4 servings with 901 calories, 56g of protein, and 23g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 3 hours and 20 minutes. If you have cilantro leaves, habanero chile, bell pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Season the lamb on all sides with salt and pepper. In a Dutch oven on medium-high heat add the olive oil. When the oil begins to swirl, add the shanks and sear until golden on all sides.

Ingredients you will need

Salt And Pepper

Olive Oil

Lamb

Cooking Oil

Equipment you will use

Dutch Oven

Remove the shanks to a plate and add the butter, curry powder, allspice, and paprika. Stir with a wooden spoon until fragrant and the spices darken, about 2 minutes.

Ingredients you will need

Curry Powder

Allspice

Paprika

Butter

Spices

Equipment you will use

Wooden Spoon

Add the onions, bell pepper, garlic, thyme, scotch bonnet, and then season with salt and pepper. Allow the vegetables to become tender and golden with the spices, about 5 minutes. Stir everything together then add the shanks back to the pot.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vegetable

Garlic

Onion

Scotch Whiskey

Spices

Thyme

Equipment you will use

Pot

Add the chicken stock, cover and bring to a simmer.

Ingredients you will need

Chicken Stock

Simmer, stirring occasionally, until the lamb is fork tender, about 2 hours. Taste and season if needed, then add the potatoes and simmer until the potatoes are fork tender, about 30 minutes more. If making the day before, refrigerate and remove the film of fat from the top before reheating.

Ingredients you will need

Potato

Lamb

Serve the lamb shanks over Right Rice, recipe follows and garnish with chopped cilantro.

Ingredients you will need

Lamb Shanks

Cilantro

Rice

Rinse the rice 3 times to remove the starch.

Ingredients you will need

Starch

Rice

Put the rice in a medium saucepan and fill with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer, cover and cook until tender and the liquid is evaporated, about 15 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Pot

Remove from the heat and let the rice stand another 5 minutes, covered.

Ingredients you will need

Rice

Equipment

Ingredients

Servings:

2Tbsps

butter 946milliliters

chicken stock 1Tbsp

golden curry powder 1leave

Chopped fresh cilantro , for garnish 8sprigs

fresh thyme 3cloves

garlic, smashed 1teaspoon

ground allspice 1

scotch bonnet or habanero chile 4servings

Kosher salt and freshly ground black pepper 4

lamb shanks (about 6 pounds total)454grams

red bliss or new potatoes, sliced in half 2Tbsps

olive oil 1teaspoons

paprika 340grams

cups frozen pearl onions , thawed 1

red bell pepper, seeded and chopped 473milliliters

rice

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Laurenz V Reserve Charming Gruner Veltliner with a 4.8 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.