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.