- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 780 cal
- 47g fat (19g sat)
- 165mg chol
- 650mg sodium
- 42g carb
- 7g fiber
- 6g sugars
- 48g protein
Ingredients
- 3 tablespoons high-heat oil, divided
- 2 teaspoons mild curry powder
- 1 teaspoon ground allspice
- 1 onion, diced
- 3 green onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 chile pepper, seeded and finely chopped
- 1 pound deboned lamb shanks (see note)
- 2 tablespoons butter
- 2 to 4 cups chicken or vegetable stock
- 4 Yukon gold potatoes, cubed
- 2 carrots, cubed
- 1/2 cup frozen peas, thawed
- Salt and pepper, to taste
- Cooked long-grain rice, for serving
Directions
In a small bowl, combine 2 tablespoons oil, curry, allspice, onions, green onions, garlic, ginger and chile peppers. Rub into lamb shanks; cover and refrigerate overnight.
Melt butter and remaining 1 tablespoon oil in a saucepan over medium heat. Remove lamb shanks from marinade and sear on all sides until golden, about 5 minutes. Pour marinade into the saucepan, then cover lamb with stock and bring to a boil. Reduce to a simmer, cover and cook until lamb is tender, 1 to 1 1/2 hours.
Add potatoes and carrots and continue to simmer until vegetables are tender, about 20 minutes. Stir in peas and season to taste with salt and pepper. Serve over rice.
Special notes:
If deboned lamb shank is unavailable, use 1 1/2 pounds bone-in shank.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member