Curried Lamb Shanks

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Onions, garlic, South Asian spices and beautiful lamb shanks make up this hearty main course.

Preparation time:
Cooking time:
Yield: 4-6 servings

Preheat your oven to its highest setting, 550º or 500ºF and turn on your convection fan and broiler if you have one.
Dry the lamb shanks then lightly rub with oil before arranging evenly on a baking sheet. Position in the middle of the oven and roast until browned and seared and delicious, turning as needed. Remove and reduce the oven temp to 300ºF.
Meanwhile melt the butter in a large braising pot over medium heat. Add the onions and garlic and cook until softened and fragrant, a few minutes. Stir in the dry spices (not the fresh ginger) and continue cooking and brightening their flavours, a minute or two. Pile in the browned shanks and all the remaining ingredients, the ginger, tomatoes and water. Cover with a tight fitting lid and return the shanks to the oven to braise until tender and delicious, 2 to 2 1/2 hours. Serve and share with heaps of cilantro leaves scattered on top.