Curried tomato lamb shanks

NZ Woman's Weekly 12/8/2007

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4 large lamb shanks 1 tbsp olive oil 1 onion, sliced 2 cloves garlic, crushed 2 tbsp medium curry powder 2 x 400g can chopped tomatoes 2 cups beef stock Salt and freshly ground black pepper 1. Heat oven

Ingredients

4	Lamb shanks, large
1 tbsp	Olive oil
1	Onion, sliced
2 cloves	Garlic, crushed
2 tbsp	Curry powder, medium
800 g	Tomatoes, chopped
2 cups	Beef stock
1 to taste	Salt & freshly ground pepper

Directions

Heat oven to 180 degC. Place lamb shanks in an oven pan.
Heat oil in a large frying pan, add onion and cook over a medium heat for 5 minutes to soften. Add garlic and curry powder, then cook for 1 minute more to release flavours.
Add tomatoes and stock, bring to the boil, then pour the hot mixture over the lamb shanks. Cover dish and bake for 2½ to 3 hours, turning shanks once, until meat is very tender.
Season sauce with salt and pepper to taste and serve with vegetables of your choice.

Tip: We recommend buying cans of conveniently pre-chopped tomatoes, as we find that this way you avoid all that messy chopping up.