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Indian Tomato & White Wine Lamb Shanks
Feast on this succulent lamb shank cooked to perfection adding delicious flavours from our Vinofood condiments and herbs and spices. This is one lamb recipe you have to try!
Prep time 15 min. Cooking time 6 ¼ hrs. Serves 4.
Ingredients
2 tbsp olive oil
200g onion, finely diced
4 large cloves garlic, finely chopped
1.2kg trimmed lamb shanks
20 fresh curry leaves
280g Vinofood Indian Tomato & White Wine Sauce
1 cup hot water
2 rounded tsp beef stock powder
2 tsp onion powder
1 tsp chilli flakes
400g sweet potato, peeled and diced salt and pepper
500g cauliflower, small florets
1 tbsp cornflour
4 serves rice
4 serves papadums
4 dollops natural yoghurt
1 handful fresh coriander, chopped
Method
- Heat a large frying-pan with a tablespoon of olive oil.
- Gently sauté onions and garlic until onions are translucent then tip into slow cooker.
- Add more olive oil to the pan and once hot quickly sear the shanks and fry curry leaves.
- Put them in the slow cooker and turn it on high.
- Pour in the Indian Tomato & White Wine Sauce and hot water.
- Stir through beef stock powder, onion powder and chilli flakes.
- Add the sweet potato, salt and pepper, then stir.
- Submerge the shanks to the bottom of the slow cooker and put the lid on.
- Cook for 4 hours then add the cauliflower. Stir everything and turn shanks over.
- Cook for a further 2 hours or until the meat falls off the bone.
- Once the meat is ready, then thicken the sauce.
- Mix a tablespoon of cornflour in a glass with a small amount of cool water until a paste forms.
- Pour into the slow cooker and stir it through evenly.
- Put the lid back on and cook on high for another 15 minutes or so whilst preparing the rice.
- Serve lamb with rice and papadums.
- Garnish with a dollop of yoghurt and a sprinkle of coriander.
