Spicy Braised Shanks

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15 min


6 servings

* PLUS Cooking time: 8 minutes, Braising Time: 180 minutes


  • 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)


  • 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.

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.