Baked Lamb Shank Curry Recipe

I gotta say, after slow braising these lamb shanks in a spicy coconut blend with garlic, ginger, and all these bold flavors, my kitchen smelled amazing and it totally felt like i made a comforting feast that was both simple and mind blowing.

I love my baked lamb shank curry. I start with tender lamb shanks cooked in vegetable oil, combined with sliced onions, garlic, ginger, and tomatoes.

Spices such as turmeric, cumin, coriander, red chilli powder and garam masala add flavor. Coconut milk and chicken stock create a rich, protein packed sauce.

Ingredients

• Lamb Shanks: They offer tender protein and iron, lending deep earthy flavors.
• Onions: Rich in fibre with a gentle sweetness and savory base for the curry.
• Garlic: Brings antioxidants and a punchy flavor that mellows when it cooks.
• Ginger: Adds zesty warmth, aids digestion and gives a complex kick to the dish.
• Tomatoes: Provide tangy acidity to brighten the sauce and balance the spices.
• Coconut Milk: Offers smooth creaminess, mellowing the heat with a tropical twist.
• Cumin: Gives a warm, earthy aroma that gives the dish extra depth.

Ingredient Quantities

• 4 lamb shanks (about 1.2kg total)
• 2 tbsp vegetable oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 1 inch ginger, grated or finely minced
• 2 tomatoes, chopped
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp red chilli powder
• 1 tsp garam masala
• 400 ml coconut milk
• 1 cup chicken stock
• Salt and pepper to taste
• Fresh cilantro for garnish

How to Make this

1. Preheat your oven to 325°F and season the lamb shanks with salt and pepper.

2. In a large ovenproof pot, heat the vegetable oil over medium heat and add the sliced onions. Cook them until they start to turn golden.

3. Add the minced garlic and grated ginger to the onions and cook for about a minute until it smells really good.

4. Stir in the chopped tomatoes along with the turmeric, cumin, coriander, red chilli powder, and garam masala. Let everything cook together for 2 minutes so the tomatoes break down.

5. Pour in the coconut milk and chicken stock and bring the mixture to a simmer.

6. Put the lamb shanks into the pot making sure they are mostly covered by the sauce.

7. Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2 to 2 1/2 hours until the lamb is super tender.

8. Check the shanks once they are done and taste the sauce, adding more salt and pepper if needed.

9. Take the pot out of the oven carefully and let it sit for a few minutes so the flavors settle.

10. Sprinkle fresh cilantro over the top and serve with rice or naan if you like. Enjoy your meal!

Equipment Needed

1. You need an oven that can be preheated to 325°F
2. A large ovenproof pot with a lid to cook and then bake the lamb shanks
3. A chef’s knife and a cutting board for slicing onions, chopping tomatoes, and mincing garlic
4. A grater or mincer for the ginger
5. Measuring spoons and a measuring cup for the spices, coconut milk, and chicken stock
6. A wooden spoon or spatula to stir all the ingredients in the pot

FAQ

• Q: How will i know the lamb is cooked enough?
  A: The lamb shanks should be very tender and kind of fall off the bone. Give it a little poke with a fork, if it goes in easy then its done.
• Q: Can i use another type of oil instead of vegetable oil?
  A: Yeah, you can use canola or sunflower oil if thats what you have around.
• Q: Do i have to use chicken stock or can i substitute it?
  A: You can substitute with water if needed but using stock gives it more flavor so it really helps with the taste.
• Q: What if i like my curry extra spicy?
  A: Just add a bit more red chilli powder or even a chopped green chilli if you want to amp up the heat. Just adjust it slowly and taste as you go.
• Q: Can i make this recipe ahead and reheat it?
  A: Sure thing! In fact, letting it sit overnight in the fridge can deepen the flavours, so its a great make-ahead meal.

Baked Lamb Shank Curry Recipe Substitutions and Variations

• You can use beef shanks or even chopped lamb shoulder instead of lamb shanks if you cant find them.
• If you dont have vegetable oil, try olive oil or coconut oil for a slightly different taste.
• Use canned tomatoes or even tomato puree if fresh tomatoes arent available.
• Instead of coconut milk, heavy cream thinned with a bit of water can work in a pinch.
• Replace chicken stock with lamb stock or vegetable broth if thats what you have on hand.

Pro Tips

1. Make sure you give the onions enough time to really turn golden before adding the garlic and ginger. This step builds up a deep flavor base and helps get every layer of taste right.

2. When you add the tomatoes and spices, let them cook together for a couple minutes. This helps the spices blend really well with the tomatoes and makes the sauce less acidic and more rich.

3. Remember to check the lamb shanks after about 2 hours in the oven. Even if they look done, testing one for tenderness can ensure they are melt-in-your-mouth perfect. If it still feels a bit tough, let it go a little longer.

4. Once you take the dish out of the oven, let it sit for a few minutes before serving. This allows all the flavors to calm down and mix together even better.

5. Don’t be afraid to adjust the seasoning at the end. A little extra salt or pepper can make the dish even more balanced. Plus, a generous sprinkle of fresh cilantro right before serving rises the dish into a whole new level.