Curried Lamb Shanks

by Charlie McCarthy, Sr.

Ingredients

• 2 tbsp canola oil
• 4 lamb shanks
• salt
• 2 tbsp butter
• 4 onions
• 1 head garlic
• 1 tbsp curry powder
• 1 tbsp cardamom
• 1 tbsp cumin
• 1 jalapeno pepper
• 1 knob ginger
• 28 oz tomatoes
• 1 cups water
• cilantro

Recipe

1. Preheat the oven to 300F.
2. Heat a Dutch oven over high heat and add the canola oil. Sprinkle the lamb shanks on all sides with salt (no pepper). When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
3. Now melt the butter in a in the Dutch oven over medium heat. Add the onions and garlic and cook until softened and fragrant, a few minutes. Stir in the curry powder, cardamom, cumin, and chopped jalapeno pepper. Continue cooking and brightening their flavours for another a minute or two. Pile in the browned shanks and all the remaining ingredients, the ginger, tomatoes, and water. Cover with a tight fitting lid and return the shanks to the oven to braise until tender and delicious, 2 to 2 1/2 hours. Serve and share with heaps of cilantro leaves scattered on top.

Enjoy!