How To make Curried Lamb Shanks In Wine

Slow Cooked Lamb Shanks | Jamie Oliver

This slow and low one pot recipe guarantees perfect melt in the mouth lamb that will satisfy even the hungriest of diners. Tender shanks cooked in a thick, silky sauce and served with creamy mash and a fresh mint oil. This is such a tasty, comforting dish you’ll be asked to make it again and again.
This recipe first aired on Channel 4 in 2011 as part of the Jamie’s Great Britain series.

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Lamb Shanks - Indian Style | Lamb Shanks in Pressure Cooker | Lamb Curry

Lamb Shanks - Indian Style | Lamb Shanks in Pressure Cooker | Lamb Curry

You can cook goat shanks instead of lamb shanks with same recipe

Method & Ingredients:
Heat the pressure cooker on medium flame
Add 4 tbsp of oil & heat the oil
Add 2 star aniseed
Add 2 cinnamon sticks
Add 7 green cardamoms
Add 3 blank cardamoms
Add 6 cloves
Add 2 tsp pepper & 1 tsp aniseed
Sauté fir 1-2 mins
Add 2 lamb shanks ( approx 1 kg)
Sauté for 6-7 mins so flavors infuse into
the lamb shanks. Remove & keep aside.
Add 3 green chillies
Add 4 medium sized onion chopped
Sauté till onion starts turning translucent
Add 1 tsp salt to quicken the process. Adjust salt accordingly later
Add 2 tbsp ginger garlic paste
Sauté for 2-3 mins
Add 1/2 tsp turmeric powder
Add 1.5 tsp chilli powder
Add 1 tsp cumin powder
Add 2 tsp coriander powder
Add 1 tsp garam masala powder
Sauté 2-3 mins
Add 1 tsp Kashmiri chilli powder
Sauté for 45 secs
Add 1.5 tsp salt or salt to taste
Sauté till oil starts separating from masala
Add 1 can crushed tomatoes(400g) or 4 diced
medium sized tomatoes
Sauté till tomatoes cook
Add lamb shanks
Sauté lamb in masala for 2-3 mins
Add 4 Tbsp curd or yogurt
Sauté for 2-3 mins
Add 2.5-3 cups of water
Mix well and bring it to boil
Close the lid and pressure cook it for 45 mins
Medium to low flame
After 45 mins switch off the gas & allow the steam to release naturally
Once steam is released open the cooker
(Please note you can add more water if you want more gravy rather than semi gravy or alternatively if you want it more dry than reduce it in high flame).

Lamb shanks curry is ready!


TIPS & NOTES:
The above method is quick version to cook lamb shanks/curry without marination
However, meat marination is always better, flavors get well infused in the meat and allows it to get tender and cook quicker. :)

For basic mairnation: You can add 1 tbsp ginger garlic, 1/2 tsp chilli powder and 1/4 tsp turmeric and salt to taste and 2 large tbsp of curd. You can reduce the quantity of the mentioned items while putting them during cooking time in pressure cooker.

While pressure cooking the meat, if you want a bit more gravy you can add an extra cup of water.

Jellyfish in Space by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.

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Slow Cooked Lamb Shank In Red Wine Sauce

For the full recipe click the below link.



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LAMB SHANKS SLOW COOKER - QUICK AND EASY RECIPES

For today's quick and easy recipe I am making curried lamb shanks in a slow cooker. If you enjoy this video please give it a thumbs up + share, subscribe and turn on notifications bell so you don't miss my next Super Tasty Recipe!

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INGREDIENTS

2 to 3 lamb shanks
2 Tbsp. olive oil - or cooking oil of your choice.
1 large onion - roughly diced
4 to 5 garlic cloves
1 cup strained or diced tomatoes (unsalted and unseasoned)
1 - 2 Tbsp. tomato paste
1 1/2 cups chicken stock
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 Tbsp. garam masala
1 tbsp. curry powder
Salt and pepper to taste

This recipe can be made in a Dutch oven on top of the stove or use the braising method in the oven.

For slow cooker method you can cook on high setting for 4 hours - or cook on low setting for 6 to 8 hours.

This recipe stores well in the fridge for several days and tastes even better the next day. You can also store in the freezer up to 6 months in an air tight container.

Thanks for watching and hope you give this recipe a try!

Kristina - Super Tasty Bites

Lamb Shank cooked in red wine

Slow-cooked lamb shanks make for the most tender succulent, fall off the bone meat. Together with its delicious gravy and our baked cheese cauliflower recipe, this dish is a Christmas holidays favourite.

Napa Valley Red Wine and Port Lamb Shanks

Recipe at:

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, prepares the ultimate comfort food: Napa Valley Red Wine and Port Lamb Shanks. She marinates the shanks in red wine, juniper berries, bay leaves, allspice, salt, and pepper for two days before roasting it in her wood-fired oven for rich, unctuous, and umami-packed results.