Prep: 10 mins Cook: 3 hrs Serves: 4 Cut: Shanks


Ingredients for the Lamb
2 tbsp sunflower oil
2 tbsp butter
4 New Zealand Spring Lamb Shanks, trimmed of excess fat and skin
1 large onion, chopped
4 garlic cloves, finely chopped
2 tbsp fresh ginger, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1 pinch chilli powder
1500 ml | 53 fl oz lamb stock
1 small handful coriander, chopped
4 tbsp flaked almonds
1 pinch saffron threads
freshly ground black pepper

Ingredients for Serving
cooked basmati rice
crispy onions


  1. For the lamb:
  2. Preheat the oven to 150°C (130° fan) | 300F | gas 2.
  3. Heat the oil with the butter in a large, ovenproof sauté pan set over a moderate heat until hot. Season the shanks with plenty of salt and pepper before browning in the pan.
  4. Remove the shanks from the pan when browned all over. Reduce the heat slightly before adding the onion, garlic, ginger, and a pinch of salt.
  5. Stir well and sweat for about 5 minutes. Stir in the spices and cook for a further minute or so until aromatic.
  6. Return the shanks to the pan on their sides. Cover with the stock and bring to the boil.
  7. Once boiling, cover the pan with aluminium foil and transfer to the oven.
  8. Braise for about 2.5-3 hours until the meat is coming away from the bone; turn them over after 2 hours, discarding the foil at the same time, and stirring in the chopped coriander. Top the lamb with the almonds and saffron.
  9. When ready, remove from the oven and let stand for 10 minutes, covered loosely with aluminium foil.

To serve: Serve the shanks with cooked rice garnished with crispy onions and some poppadoms on the side.

More Shank Recipes You May Enjoy

New Zealand Spring Lamb is Available at These Fine Retailers