Baked curried lamb shanks with apples

This baked lamb shanks recipe combines all those great curry flavours with apples and sultanas for a surprise burst of sweetness

  • 1 hr cooking
  • Serves 2
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  • 5 tablespoon rice bran oil
  • 2-3 lamb shanks
  • 2 onions, peeled and chopped
  • 4 clove garlic, peeled
  • thumb-sized piece fresh ginger, peeled and roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 2 teaspoon garam masala
  • 1 heaped tsp ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon sea salt, or to taste
  • 1-1½ cups stock or water
  • 1-2 medium granny smith or other tart apples, peeled and chopped
  • 1/2 cup sultanas
  • 2 tablespoon fresh lemon juice
  • 1/2 cup unsweetened natural yoghurt (optional)
  • coriander leaves, to garnish
  • steamed basmati rice, to serve


  • 1
    Preheat oven to 175°C.
  • 2
    Heat one tablespoon of oil in an oven-proof saucepan or dish that is large enough to fit the lamb. Brown shanks on all sides, then remove and set aside.
  • 3
    In a food processor or blender, make a paste with onions, garlic, ginger, chilli, garam masala, cumin, turmeric and 2 tbsp oil.
  • 4
    Heat the remaining oil in the saucepan. Fry the paste on a low heat for 5-7 minutes until the spices give up their aroma and the onion pulp has begun to cook.
  • 5
    Put the shanks back in the dish, sprinkle with salt and enough stock to come up halfway to the level of the shanks. Bring to a simmer. Cover and bake for 45-60 minutes or until the lamb is tender and the sauce has thickened. Remove the cover, then add the apples and sultanas, cooking for a further 15 minutes.
  • 6
    Stir through the lemon juice and add a drizzle of yoghurt. Garnish with coriander and serve with basmati rice.


  • Measure all the spices and seasoning at the start, putting them in a small dish to be added when needed.

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