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Persian “Rogan Josh” Lamb Shanks

Prep Time:
30 mins.
Cook Time:
2 hrs.


  • 10 Australian lamb shanks, frenched
  • 1/2 cup all-purpose flour
  • Salt and pepper, to taste
  • 4 tablespoons clarified butter
  • 2 tablespoons vegetable oil

Curry Paste

  • 1/2 teaspoon cracked black pepper
  • 3 teaspoons cilantro, ground
  • 1/4 teaspoon cloves, ground
  • 1 tablespoon ginger, grated
  • 2 teaspoons chili powder
  • 1 teaspoon cinnamon
  • 5 cardamom pods, cracked
  • 1 teaspoon cumin, ground
  • 2 onions, finely chopped
  • 2 tablespoons vegetable oil
  • 4 tablespoons tomato paste
  • 4 cups chicken stock
  • 1 cup light cream


  1. Preheat oven to 300°. Combine flour, salt and pepper in a large plastic bag. Add lamb shanks to bag a few at a time and shake well to dust.
  2. Heat the butter and oil together in a large frying pan and brown the lamb shanks a few at a time. Place lamb shanks into a deep-sided baking dish.
  3. Add all the curry paste, spices, onion, and oil into a food processor or mortar and pestle and blend until well combined. In frying pan, cook spices over medium heat. Stir 3 to 4 minutes. Add tomato paste and cook 3 to 4 minutes. Stir in the chicken stock and bring to a boil.
  4. Pour liquid over the browned lamb shanks and cover with a lid or several layers of foil. Place the baking dish into the preheated oven for 1 1/2 hours. Remove baking dish from oven and pour cream over spiced shanks. Return dish to oven and cook for another 30 minutes.

Source: Meat & Livestock Australia