Lamb Shanks in Red Wine and Ginger Curry
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.Submitted by: NEILJHK
CALORIES: 285 |
FAT: 7g |
PROTEIN: 34.6g |
CARBS: 21g |