Lamb Shank Curry Inspired By Cook Sister

I was inspired by a recipe posted by Cook Sister! to make a lamb shank curry. If you remember, I had decided after testing the Adoro Mouvèdre, with both cheese and chocolate, to make a curry to see just how well this wine complimented a curry. In my opinion, star anise is one of the most difficult spices to pair a wine with so I wanted to make a curry that was heavy on the star anise. Jeanne’s recipe for Moroccan Lamb Shank Tagine called for cinnamon so I replaced that (and a few of the other ingredients) and made star anise the star! I got these lovely lamb shanks from a local butchery and only 3 could fit into my tagine, so I made use of my cocotte as well. There were meant to be 6 of us for supper but as it turned out, there was only the four of us, and we have two beautiful shanks waiting to be devoured for supper one night this week. As the shanks were so large, I did not make a starter. I would suggest you make ‘seconds’ of this recipe, as it will freeze well and will do for a night when the weather suddenly turns cold, or for when you really do not feel like cooking.

Lamb Shank Curry
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Lamb Shank Curry

Recipe Category: Curry, Lamb
All Rights Reserved: adapted from Cook Sister! Easy Moroccan Lamb Shank Tagine

Ingredients

  • 6 lamb shanks
  • 45 mls curry powder
  • 6 onions, finely sliced
  • 175 g celery, chopped
  • 4 medium carrots, chopped
  • 6 cloves garlic, chopped
  • 135 mls olive oil
  • 60 mls ras el hanout
  • 30 mls garam masala
  • 6 star anise
  • 1.5 l vegetable stock
  • 250 g dried apricots
  • 2 preserved lemons, quartered

Method

  • in the largest pot you own heat half of the olive oil
  • add the onions and sauté until soft
  • add the celery, carrots, garlic, ras el hanout, the garam masala and the star anise
  • fry until the carrots and celery are soft, and the kitchen smells of the spices
  • in a large frying pan, heat the remaining olive oil
  • rub the lamb shanks with the curry powder and brown them all over, including the meaty end
  • add to the pot with the vegetables
  • add enough of the stock to cover the shanks
  • bring to the boil and then put the lid on, turn down the heat and simmer for 2 hours
  • make sure that the shanks do not dry out
  • add the apricots and preserved lemon to the pot and simmer for a further 45 minutes

Click on the links for conversions and notes.

ps – the wine is perfect with the curry!

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