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    You are in: Home / Australian / Lamb Shank Curry Recipe
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    Lamb Shank Curry

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    • on September 16, 2010

      I scaled this back to 2-3 serves using 3 lamb shanks weighing between 500gm to 600gm each. I was having trouble with my stove top and couldn't get it to simmer (it was either nothing or boiling) so said stuff it and bunged it in a 150C fan forced oven for 2 hours for a result of fall of the bone lamb shanks the meat just peeled away from the bone. Sorry forgot the garnish. And the big surprise even the DM enjoyed and would not believe it was a curry (too many memories of dad's hot vindaloo curries - sure it was the only way he knew to cook them, even his sweet curry was still hot). The recipe ingredients didn't specify tomato (added on step3), so just added a 400 gram tin of chopped tomatoes. thank you Jan, made for Make My Recipe - Spring Edition.

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    Nutritional Facts for Lamb Shank Curry

    Serving Size: 1 (628 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1746.3
     
    Calories from Fat 842
    48%
    Total Fat 93.5 g
    143%
    Saturated Fat 45.8 g
    229%
    Cholesterol 484.2 mg
    161%
    Sodium 848.0 mg
    35%
    Total Carbohydrate 73.8 g
    24%
    Dietary Fiber 5.2 g
    21%
    Sugars 62.3 g
    249%
    Protein 147.4 g
    294%
    Detailed Nutrition Values About Nutrition Info

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