CURRIED LAMB SHANKS WITH CARROTS, CHICKPEAS AND POTATOES

Recipe and photo: Angela Landsberg
Julle hier is ‘n wenner. Wakker geword vanoggend met reën en die weer het geskreeu vir kerrie en lamskenkels.

4 lamb shanks (500 g each)
salt and pepper
2 tablespoons oil
1 onion, roughly chopped
1 large leek, white and pale green parts only, roughly cut into 2.5 cm pieces
4 cloves garlic, chopped
4 teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon red pepper flakes
4 x 7 cm king strips of lemon zest, peeled using vegetable peeler
4 sprigs fresh thyme or 1 heaped teaspoon dried thyme
1 bay leaf
½ cup red wine vinegar
5 cups beef or lamb stock, as needed
3 small potatoes, peeled and cut into 1.5 cm pieces
5 medium size carrots, peeled and cut into 2.5 cm pieces
1 can chickpeas, drained and rinsed
2 teaspoons cornflour
2 teaspoons water
Naan bread or rotis for serving
low fat plain yoghurt for serving, optional
Preheat oven to 160ºC.
Season lamb to taste.
Heat large ovenproof pot.
Add oil and add shanks and cook, turning them occasionally for about 10 mins or until browned.
Transfer to large plate.
Add onion and leek to pot and cook stirring for about 5 mins.
Add garlic, curry powder, cumin, red pepper flakes, lemon zest and thyme and stir for a minute.
Stir in vinegar and cook, scraping up brown bits or until reduced by half.
Return shanks and juices to pot.
Add enough stock to cover shanks and bring to a simmer.
Cover and place in oven and cook for about 2 hours or until meat is just tender.
Remove from oven and add the potatoes and carrots.
Stir and return to oven for another 30 mins.
Remove and stir in chickpeas.
Make a paste with 1 teaspoon cornflour and 1 teaspoon water and add to pot, mix in well.
Turn heat up to 180ºC. Return to oven for 15 mins.
Remove and put on stove on medium low heat.
Remove shanks and transfer to plate.
Make a paste with the remaining 1 teaspoon cornflour and 1 teaspoon water and mix in.
Cook for 5 mins until thickened.
Add lamb shanks and stir, cover and cook on low heat for a few minutes.
Divide shanks and braising mixture between 4 wide, shallow bowls.