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Home > Recipes > With Classic Roasted Lamb Stock
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Curried Lamb Shanks Over Red Lentils
Serves 4
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Braised lamb shanks are wonderfully succulent and versatile, as this mildly-spicy curry dish shows. If you like, once the shanks are tender, cut the meat in chunks off the bone To keep the theme: serve the meat over red lentils simmered in diluted Glace d'Agneau Gold and mixed with a little butter and some dried currants.
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Ingredients:
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- 2 T. (30 mL) vegetable oil
- 4 lamb shanks, blotted dry
- Salt and freshly ground black pepper
- 2 stalks celery, chopped
- 1 large onion, chopped
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- 4 T. (60 mL) curry paste, mild, medium or hot
- 1½ oz. (45 g) Glace d'Agneau
Gold®+ 4 c. (1 L) water
- 2 sprigs fresh thyme
- ¾ c. (190 mL) coconut milk (optional)
- 2 T. (30 mL) thinly sliced scallions, to garnish
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Heat 1 T. (15 mL) of oil in a heavy deep casserole large enough to hold the shanks in a single layer. Brown the shanks on all sides, then remove and season with salt and pepper. Add the remaining oil and when hot, add the celery and onion and cook until wilted and lightly colored. Stir in the curry paste, cook for 1 minute, then add the dissolved
Glace d'Agneau Gold®, stirring up all the browned cooking bits. Return the shanks to the pot. Add enough water to almost cover them and simmer until very tender, about 1½ hours. Remove the shanks and reduce the liquid by half. Stir in the coconut milk, taste to adjust seasonings, and serve over red lentils garnished with scallions.
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