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Lamb shank rogan josh

Published: May 4, 2017 at 10:35 AM

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Serves 4

Easy

Total time: 4 hrs

A star rating of 5 out of 5.1 ratingRate

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We use lamb shanks for our rogan josh – they're seriously tender and full of flavour. No need for a takeaway when you can devour these straight from the oven! Or simply freeze in portions for a warming and aromatic midweek meal

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Try this recipe for lamb shank rogan josh, then check out our lamb shank shepherd's pie, lamb shank nihari, lamb shank tagine and more lamb recipes.

Ingredients

Nutrition

• vegetable oil

• 25g butter

• 4 lamb shanks

• 6 pods cardamom

  bruised

• 4 cloves

• 2 bay leaves

• 7cm piece cinnamon stick

• 1 tsp black peppercorns

• 2 thumb-sized pieces ginger

  chopped

• 6 cloves garlic

• 2 onions

  roughly chopped

• 1 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp paprika

• 2-3 tsp hot chilli powder

• 150ml yogurt

• a bunch coriander

  chopped

• to serve basmati rice

LIME YOGURT

• 1 lime

  zested and juiced

• 200ml yogurt

Nutrition: per serving

• kcal731
• fat50.8g
• saturates20.1g
• carbs13.2g
• sugars10.6g
• fibre3.4g
• protein53.6g
• salt0.8g

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Method

• step 1

  Heat the oven to 160C/fan 140C/gas 3. Heat 3 tbsp oil and the butter in a large casserole and brown the lamb shanks well on all sides, then remove and set aside.

• step 2

  Add the cardamom, cloves, bay leaves, cinnamon and peppercorns to the pan and cook for several minutes. Meanwhile, whizz the ginger, garlic and onions to a purée in a food processor with 3 tbsp of water. Turn the heat to low and add to the pan with a pinch of salt. Cook gently for 20-30 minutes, stirring regularly, until golden. Add the ground coriander and cumin, paprika and chilli powder and cook for 2-3 minutes before adding the lamb shanks back to the pan with the yogurt and 500ml of water. Bring to the boil, then put in the oven with a lid for 2 hours. After 2 hours remove the lid, turn the oven up to 200C/fan 180C/gas 6 and cook for a further hour, turning the shanks regularly to colour the meat and reduce the sauce.

• step 3

  For the lime yogurt, stir the zest and juice of the lime through the yogurt, season and keep in the fridge.

• step 4

  Once the meat is coming away from the bone, remove the shanks to a plate. Skim the sauce of any fat that may be on top and add the shanks back to the sauce to reheat.

• step 5

  Either serve with the yogurt, rice and a scattering of coriander or allow to cool, transfer to freezer-proof containers and freeze.

To reheat from frozen, thaw in the fridge overnight and heat gently in a pan until piping hot.

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