Name: Slow-braised lamb shanks with coconut and cardamom
Total time: 2 h 30 min
Yield: Serves 2
Ingredients: 2 tbsp vegetable oil; 4 cardamom pods bashed; 3 cloves ground; ½ tsp cinnamon; 1 tsp chilli powder; 3 tsp ground coriander; 1 onion finely sliced; a large chunk ginger grated; 3 cloves garlic crushed; 1 400g tin coconut milk; 2 small lamb shanks; about 750ml chicken stock; 1 tsp garam masala; a small bunch coriander chopped to serve; to serve basmati rice

Home
Recipes
Meat and poultry
Slow-braised lamb shanks with coconut and cardamom

Slow-braised lamb shanks with coconut and cardamom

Published: March 25, 2015 at 3:08 PM

Save recipe

Serves 2

A little effort

Total time: 2 hrs and 30 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

This recipe for slow-braised lamb shanks with coconut and cardamom makes for delicious, fall-off-the-bone meat in a flavour-packed, lightly spiced sauce. It's perfect for a special meal for two.

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for slow-braised lamb shanks with coconut and cardamom, then check out our braised lamb shanks in a rich red wine sauce.

Ingredients

Nutrition

2 tbsp vegetable oil
4 cardamom pods

bashed
3 cloves

ground
½ tsp cinnamon
1 tsp chilli powder
3 tsp ground coriander
1 onion

finely sliced
a large chunk ginger

grated
3 cloves garlic

crushed
1 400g tin coconut milk
2 small lamb shanks
about 750ml chicken stock
1 tsp garam masala
a small bunch coriander

chopped to serve
to serve basmati rice

Nutrition: per serving

kcal915
fat71.3g
carbs16.5g
fibre2.8g
protein53.1g
salt0.6g

Method

step 1

Heat 2 tbsp oil in casserole large enough to fit the meat in a single layer. Add the spices and cook for 20 seconds until sizzling. Add the onion with a pinch of salt and cook until softened and browned at the edges.
step 2

Add the lamb to the onions and stir to brown a little on all sides. Add the ginger and garlic and cook for a few minutes, stirring. Add the coconut milk and enough stock to come ¾ of the way up the lamb. Cover and simmer for 2 hours or until tender. Take out the lamb carefully, add the garam masala and reduce the liquid until saucy. Put the lamb back and warm through then serve with basmati and coriander.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue