Persian “Rogan Josh” Lamb Shanks
Servings:
10
10
Prep Time:
30 mins.
30 mins.
Cook Time:
2 hrs.
2 hrs.
Ingredients
- 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
Preparation
- 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.
- 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.
- 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.
- 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
