This was the first time I slow cooked lamb for 2 hours. The meat was incredible – sweet, soft, buttery, and flaked off the bone. The sauce was a rich, creamy mixture of sweet caramel onion and tangy tomato sauce with a hint of spiciness. It was divine.
Lamb Shanks in Spicy Tomato Sauce
2-3 lamb shanks, cut into pieces
¼ cup of plain flour
salt and pepper
2 tablespoons of oil
1 medium onion, diced
1 teaspoon of curry paste
1 garlic clove, crushed
1 can of diced tomatoes
½ cup of white wine
4 medium potatoes, quartered
bay leaf, few twigs of thyme and rosemary
Toss lamb pieces into flour, salt and pepper. Shake excess flour off. Fry all pieces in 1 tablespoon of oil. Drain oil with paper towel. Place lamb pieces and potatoes in oven proof dish.
Wipe out pan. Heat 1 tablespoon of oil. Fry onions, garlic and curry paste for 5 minutes. Add tomatoes, wine. Cook for 2 minutes. Season with salt and pepper. Stir in bay leaf, thyme and rosemary.
Pour sauce over lamb and potatoes. Cover tightly with lid. Bake in 160ºC (315ºF) oven for 2 hours, or until tender.
Note: I usually use Rogan Josh or Tikka Masala curry paste.