Easy Indian Rogan Josh lamb shanks make a wonderful slow cooked winter dinner. You could even use leftover shanks to make pies!
Ingredients
2 teaspoons vegetable oil
4 frenched lamb shanks
1 large onion, halved and thinly sliced
375g pack Passage to India Rogan Josh
1/2 cup water
Fresh coriander leaves
Basmati rice, minted yoghurt (see tips) and naan bread to serve
Method
Preheat oven to 160°C. Heat oil in a large flameproof casserole dish over a high heat. Add shanks and brown all over. Remove shanks from dish
Reduce heat to medium. Add onion and cook, stirring occasionally for 8 minutes or until soft. Add simmer sauce and water and stir to combine. Bring to simmer. Add shanks and stir to coat with sauce. Cover casserole dish and bake 1 hour. Remove from oven; turn shanks, then cover and bake for an hour longer or until meat is very tender
Remove from oven. Stir, cover and allow to stand for 10 minutes. Top with coriander leaves
Serve with basmati rice, minted yoghurt and warm naan bread
Tips & Hints
To make minted yoghurt combine 1 cup Greek style plain yoghurt with 1/3 cup finely chopped mint leaves. Season with salt
