Curried Lamb Shank

Tony Fleming

Tony Fleming

10th February 2012
Tony Fleming

Curried Lamb Shank

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Curried Lamb Shank recipe below as tried and tested by our professional chefs. To cook6 dessert sp cumin seeds15 red chillies, brunoised450g, root ginger, bruniosed1 head of garli...


  • Marinade for 24 hours
  • 15 lamb shanks
  • 150g root ginger, roughly chopped
  • 35g chilli flakes
  • 35g cardamom pods, toasted and crushed
  • 5g ground turmeric
  • 50g ground cumin
  • 50g ground coriander
  • Pinch of salt
  • Oil
  • Garam Masala (this makes plenty)
  • 8 tablespoons coriander seeds
  • 4 tablespoons cumin seeds
  • 2 tablespoon whole black peppercorns
  • 4 teaspoons cardamom seeds (measure after removing pods)
  • 8 x 3 inch pieces cinnamon stick
  • 2 teaspoon whole cloves
  • 2 whole nutmegs
  • Roast separately coriander, pepper, cumin, cardamom, cinnamon and cloves. Blend and add grated nutmeg.


To cook
6 dessert sp cumin seeds
15 red chillies, brunoised
450g, root ginger, bruniosed
1 head of garlic, finely chopped
9 onions, diced
8 dessert sp garam masala
4 dessert sp tomato paste
10 plum tomatoes cut into 1/8’s
2 tins chopped tomatoes (A10)
4 bay leaves
300g chick peas, soaked overnight and boiled for 5 minutes, drained.
Coriander stalks
1) Remove the lamb shanks from the marinade and brown all over in a hot pan. The marinade can now be discarded and the sealed lamb shanks put to one side.
2) Heat a generous amount of oil in a large thick bottomed saucepan. Add the cumin seeds and lightly toast to infuse the oil, approx 3-5 mins.
3) Add the garlic, chilli and ginger and sweat for a couple more minutes before adding the onions and lightly browning them.
4) Add the garam masala and cook for approximately 2-3 minutes to release the flavours. Add the tomato paste and cook out for another 5 minutes before adding the fresh and chopped tomatoes.
5) Bring to be boil and add the bay leaves and lamb shanks, bring back to the boil, then add the chick peas, coriander stalks and a good pinch of salt.
6) Braise for 21/2 to 3 hours, until the meat is tender and falling off the bone.
7) Remove from the oven and let rest in the sauce for 45 minutes and skim off the fat that rises to the top.
8) Remove the shanks from the sauce and reduce if needed. Add chopped fresh coriander to serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.