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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 285.0
  • Total Fat: 7.0 g
  • Cholesterol: 96.8 mg
  • Sodium: 897.6 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 5.8 g
  • Protein: 34.6 g

View full nutritional breakdown of Lamb Shanks in Red Wine and Ginger Curry calories by ingredient
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Lamb Shanks in Red Wine and Ginger Curry

Submitted by: NEILJHK

Introduction

Delicious combination of flavours. If you have time to marinate the shanks in the red wine and spices overnight then so much the better.

Best to use a presure cooker if you have one but if not then translate the cooking time for a slow cooker or casserole. Bottomline, you have to cook this long and slow to achieve the desired effect.

As the meat will 'fall off' the bone during cooking this is an ideal dish to place on the table and let everyone serve themselves. We had it with side dishes of lentils and barley and long beans and bok choy sauteed in garlic.
Delicious combination of flavours. If you have time to marinate the shanks in the red wine and spices overnight then so much the better.

Best to use a presure cooker if you have one but if not then translate the cooking time for a slow cooker or casserole. Bottomline, you have to cook this long and slow to achieve the desired effect.

As the meat will 'fall off' the bone during cooking this is an ideal dish to place on the table and let everyone serve themselves. We had it with side dishes of lentils and barley and long beans and bok choy sauteed in garlic.

Number of Servings: 6

Ingredients

    Lamb Shank, 2 lb (remove)
    Carrots, raw, 4 medium (remove)
    Celery, raw, 6 stalk, medium (7-1/2" - 8" long) (remove)
    Onions, raw, 2 medium (2-1/2" dia) (remove)
    Garlic, 5 clove (remove)
    Red Wine, 35 mL (remove)
    Garam masala, 2 tsp (remove)
    Ground tumeric, 1 tsp (remove)
    Dried Chilli flakes, 1 tsp (remove)
    Chilli Powder, 1 tsp (remove)
    Pepper, black, 2 tsp (remove)
    Hain Iodized Sea Salt, 1 tsp (remove)
    Coriander leaf, dried, 1 tsp (remove)
    Cardamom, ground, 1 tsp (remove)
    Cumin seed, 1 tsp (remove)
    Ginger Root, 10 slices (1" dia) (remove)
    (OXO) Vegetable Stock Cube, 1 serving (remove)
    Water, tap, 1000 mL (remove)
    Tomato Paste, 1 can (6 oz) (remove)
    Del Monte Diced Tomatoes, No Salt Added, 2 cup (remove)

Directions

Brown the lamb shanks in a little in a frying pan over a high heat. Marinate the shanks in the wine together with the all of the spices. A ziploc bag works great for this and allows you to see that all of the lamb is covered. You can marinate overnight if you have time but an hour and a half should work.

Saute the onion, garlic, celery, and carrots in a large pressure cooker with the lid off. Add the stock, the tomatoes and allow to simmer.

Remove the pieces of ginger from the marinade and then put all of the lamb pieces togther with the marinade into the pressure cooker.

Cover, pressurise and bring to the boil. Leave it boiling for around an hour and then take off the heat and allow to cool.

Serve with your choice of Indian condiments.

Number of Servings: 6

Recipe submitted by SparkPeople user NEILJHK.






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