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.
Spicy Braised Shanks
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PREP TIME
15 min
Makes
6 servings
* PLUS Cooking time: 8 minutes, Braising Time: 180 minutes
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
- 56 g,
- Carbohydrates
- 9 g,
- Fat
- 40 g,
- Fibre
- 2 g,
- Sodium
- 839 mg.
