Curried tomato lamb shanks
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
|4||Lamb shanks, large|
|1 tbsp||Olive oil|
|2 cloves||Garlic, crushed|
|2 tbsp||Curry powder, medium|
|800 g||Tomatoes, chopped|
|2 cups||Beef stock|
|1 to taste||Salt & freshly ground pepper|
- 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.
This dish is best matched with
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