Spicy Braised Shanks
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- Prep Time15 min
- Total Time15 min
- Makes6 servings
Ingredients
1 onion, chopped
1 tbsp grated fresh ginger
2 tbsp hot Indian curry paste
284-mL can undiluted chicken broth
1/4 cup peanut butter
796-mL can plum tomatoes, drained
3 bay leaves
6 large veal or lamb shanks, about 2.25 kg
540-mL can chickpeas, drained and rinsed (optional)
Instructions
Preheat oven to 300F (150C). Prepare onion and ginger. Lightly coat a large, wide ovenproof saucepan with vegetable oil and set over medium heat. Add onion, ginger and curry paste. Stir often, until onion start to soften, 3 to 4 min. Add broth and peanut butter. Stir constantly until peanut butter melts. Add tomatoes and bay leaves. Bring to a boil over high heat, 3 to 4 min., stirring often. Add lamb shanks. (It's okay if they overlap).
If your saucepan can't go in the oven, place shanks in a roasting pan and pour tomato mixture overtop. Cover and braise in centre of oven, stirring occasionally as best you can, for 2 hours. Stir in chickpeas. Continue braising, covered, until lamb is tender, about 1 more hour. Excellent over couscous and topped with a dollop of yogurt and a sprinkling of chopped green onions. If making ahead, cover and refrigerate up to 3 days or freeze up to 3 months.
Nutrition (per serving)
Calories 623, Protein 56g, Carbohydrates 9g, Fat 40g, Fibre 2g, Sodium 839mg.
A Test Kitchen triumph! From the first time we made these fall-off-the-bone shanks, we knew they would be a major dinner-party hit.
