How To make Curried Lamb Shanks In Wine

How To Make Melt In Your Mouth Lamb Shanks

This Easter, make these incredibly easy melt in your mouth lamb shanks over a bed of creamy polenta with a gremolata garnish.

Recipes:

Easter Lamb Shanks

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Braised Lamb Shanks Recipe - Tender Lamb Shanks

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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

Greek Fall-off the Bone Lamb Shanks (Braised in a delicious sauce)

Get the recipe here:

Ingredients
4 lamb shanks
1/4 cup olive oil
2 carrots
2 celery stalks
3-4 potatoes
1 onion
6 garlic cloves, grated
15-oz crushed tomatoes
3-4 tablespoons Balsamic vinegar
4-5 cups water or broth
1 and 1/2 teaspoon salt, or to taste
freshly cracked black pepper, to taste
1 heaping teaspoon dried oregano
2 rosemary sprigs
1 teaspoon ground cumin
2 Bay leaves
2-4 tablespoons fresh lemon juice
Instructions
Preheat the oven to 350 °F, 180 °C.

Season the lamb on both sides lightly with salt and pepper.

Place a cast-iron (enamel coated) pot over medium-high heat. Add olive oil and brown the lamb shanks on all sides. Do this in 1-2 batches. Set the lamb aside.

While the lamb is browning, prepare the vegetables. Peel and roughly chop the onion and potatoes. Chop the carrots and celery.

Add the vegetables to the pot with a pinch of salt and cook until golden. About 7-8 minutes over medium heat.

Add the garlic and warm through until fragrant.

Add the balsamic, tomato sauce, the herbs and spices. Place the lamb on top and cover with water or broth. Season with salt and pepper.

Place the lid on the pot and transfer to the preheated oven.

Allow the lamb to cook for about 3 hours or until the meat is tender and falling off the bone.

Carefully remove the lamb from the pot and set aside in a platter. Remove the vegetables as well. Taste the sauce and adjust the seasoning if needed.

Place the pot over medium-high heat and allow the sauce to reduce and thicken to your desired cinsistency. I like to mash a potato into the sauce at the beginning to help thicken it.

Add the lemon juice and either place the lamb back into the pot to warm through or serve the sauce on top.

Kali Orexi!

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BEST BRAISED LAMB SHANK RECIPE | Lamb shank curry | Lamb shank indian style

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