Cook1 hr 10 mins
I'm not sure where I found this recipe but I'm glad I did as it's yummy and it can easily be adapted to cook in the oven or crockpot.
- Heat butter, oil & curry powder in a heavy pan & slowly brown lamb shanks on all sides.
- Add onion, stock, carrots & potatoes.
- Bring to the boil, then cover & simmer for 1 hour or until shanks are tender.
- Stir in fruit chutney & peas and heat through, add salt & pepper to taste and sprinkle with parsley to serve.
This was just excellent. We omitted the chutney and added the peas early (for the flavour). It was just amazing! Thanks so much for an excellent recipe.
Thank you Mandy for a very enjoyable 1 pot meal. I used 3 lamb shanks weighing about 500 grams each and followed the quantitites in the recipe for 4 shanks, we like our lamb falling off the bone so taking that into consideration and other restrictions were the stove was concerned I followed through to step and bringing to the boil and then bunged it into the oven (in an iron cast enameled pot) fan forced at 130C for 2 1/2 hours - the only change I would make would be to add the veg after the first 1 1/4. I did use baby chat potatoes (a gift from a neighbour) which I halved and 2 large carrots cut into chunks and 1 finely sliced brown onion and used a half cup of each of peas and corn kernels (which I added in the last 20 minutes). Sorry did not have the fruit chutney and forgot to the parsley when serving up. After serving I added a flour slurry to the juices to give a slightly thickened gravy - overall delicious, thank you Many. Made for Aussie/Kiwi swap #34 November 2009.
This made a delicious dinner. I did use your suggestion and adjusted this to cook in slow cooker. After the cooking time, the broth was skimmed of excess fat before adding the chutney and peas. The meat was falling off the bone tender. Made for *Aussie Swap* October 2008.