Curried Lamb Shanks
4 lamb shanks
Salt and pepper
3 Tbs oil
2 onions, sliced
1 dried chilli (or ½ tsp dried chilli flakes)
1 star anise
2 cardamom pods
3 sprigs thyme
3 garlic cloves, chopped
2 tsp ginger paste
2 tsp ground cumin
1 Tbs ground coriander
1 tsp chilli powder
2 Tbs curry powder
300g cherry tomatoes (or regular tomatoes), blended in a processor or chopped
600ml lamb or beef stock
Heat oil in a pot, then add the lamb and brown on high heat until golden on all sides. Set aside.
In the same pot, add the onions, chilli, star anise, cardamom and thyme, then cook on medium heat until onions are soft, golden and caramelized.
Turn the heat down to low, then add the garlic, ginger, cumin, coriander, chilli powder and curry powder.
Cook the onions and spices gently for 6-8 minutes, stirring occasionally.
Add the pureed tomatoes and stock, then bring to a boil.
Return the lamb shanks to the pot, then turn heat to a gentle simmer, cover and leave to simmer for 3-4 hours or until the lamb shanks are tender and falling off the bone (You could also cook the shanks in the oven at 160c).