Curry Braised Lamb Shank
Comfort's Favorite Dish
Last night I hosted a dinner party featuring my favorite flavors from childhood to celebrate Black History Month.
This year's dinner was all about comfort. As the month comes to a close I'm honoring the comforting dishes I learned from the Black Women in my family and this Curry Braised Lamb Shank just might be the most comforting of them all.
What I love about any braised meat dish is the undeniable flavor that delivers when it is done cooking. This one starts with a powerful spice blend of paprika, curry, garlic, and more, it roasts for hours in the oven, resulting in some of the most tender and flavorful meat I've ever tasted.
It's a truly comforting dish that feels like it's hugging you back.
And the perfect pairing for this dish were the cashmere sweaters Banana Republic sent over for my guests and me to wear while we ate. We dinned in cozy cashmere over a comforting meal and it was one of my favorite experiences of all time.
Scroll down for the free recipe thanks to our friends at Banana Republic.
Curried Lamb Shank Ingredients
4.5 pounds lamb shank (about 3 to 4 shanks)
2 tablespoons curry powder
1 tablespoon smoked paprika
1 tablespoon ground ginger
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon ground cloves
1 whole yellow onion, cut into large chunks
6 cloves garlic, roughly chopped
1 thumb-sized piece of ginger, chopped
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon tomato paste
2 ½ cups beef stock
1 (28-ounce) can crushed tomatoes
1 cinnamon stick
4 sprigs thyme
Finely chopped fresh mint, for garnish
Instructions
Start by seasoning the lamb shanks with salt and pepper and trimming a bit of the fat off each shank. Then massage in the curry powder, smoked paprika, ground ginger, onion powder, garlic powder, and ground cloves. Toss in the chopped onion, garlic, and ginger, then drizzle with olive oil and mix everything together until the lamb is fully coated. Cover and let it marinate in the fridge overnight.
4.5 pounds lamb shank (about 3 to 4 shanks)
Salt and pepper to taste
2 tablespoons curry powder
1 tablespoon smoked paprika
1 tablespoon ground ginger
½ tablespoon onion powder
½ tablespoon garlic powder
½ tablespoon ground cloves
1 whole yellow onion, cut into large chunks
6 cloves garlic, roughly chopped
1 thumb-sized piece of ginger, chopped
1 tablespoon olive oil
The next day, after the lamb has marinated, heat a Dutch oven over medium-high heat with a little olive oil. Once the pan is hot, sear the lamb shanks for about two to three minutes on each side until they get a deep, golden crust. Remove them from the pot and set them aside.
1 tablespoon olive oil
Preheat the oven to 325°F. In the same pot, add the onions and garlic from the marinade and let them cook down for a few minutes, stirring occasionally. Then, stir in the tomato paste and cook for another minute or two until it deepens in color.
Pour in the beef stock and crushed tomatoes, then add the cinnamon stick and thyme. Give everything a good stir before nestling the lamb shanks back into the pot, making sure they’re mostly submerged in the sauce. Cover and transfer to the 325°F oven, letting it braise for about three and a half to four hours until the meat is tender and falling off the bone. Be sure to check it half way through and turn each piece of meat onto the other side.
2 ½ cups beef stock
1 (28-ounce) can crushed tomatoes
1 cinnamon stick
4 sprigs thyme
Remove after 3 1/2 hour - the meet should be extremely tender and flavorful. Finish with a bit of salt if needed and serve.
No need to blend the sauce—it naturally breaks down into a rich, rustic consistency as it roasts. Just before serving, sprinkle with fresh mint for a little brightness.
Finely chopped fresh mint
Let me know if you try this out, enjoy!
Xx,
Roti
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