Prep:  10 minutes
Cook:  2 hours 15 minutes
Serves:  4
Average: 4.2 (39 votes)
Recipe by: Passage to India
Easy Indian Rogan Josh lamb shanks make a wonderful slow cooked winter dinner. You could even use leftover shanks to make pies!

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Slow-cooked Indian Lamb Shanks
  1. 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
  2. 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
  3. Remove from oven. Stir, cover and allow to stand for 10 minutes. Top with coriander leaves
  4. 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
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