Curried Lamb Shanks!
Icelandic Lamb season is almost over! We didn’t want to miss the opportunity to share this delicious curried lamb shank recipe that Dr. Ludwig developed to highlight this lamb’s incredible flavor. These lamb shanks are rich and hearty, and super simple to prepare. If you’re not a fan of lamb, this recipe works with a pork or beef roast as well. YUM!
Icelandic Lamb is a favorite in the Ludwig household. Click here to read more about this cut of meat, as well as view another of Chef Dawn’s Lamb recipes!
Perfect Pairings for your Curried Lamb Shanks…
- Roasted sweet potato (or sweet potato “rice”)
- Mashed fauxtatoes
- Cauliflower couscous
- Parsnip rice
- Grain-free Waffles (shred the lamb, then serve over a warm grain-free waffle – so delicious!)
What are your Ideas?
What would you serve with your lamb shanks? Share your ideas in the comments below or post a picture in our Facebook Group – we always love to see what you’ve been cooking!
Dr. Ludwig's Curried Lamb ShanksDr. David Ludwig
- 4 medium lamb shanks (about 2 ½ pounds total)
- 1 cup water
- 1-2 tbsp coconut oil
- 1-2 tbsp curry powder
- ½-¾ tsp salt
- ¼ cup chickpea flour
- ½ cup water
- green onions, for garnish, optional
- First, place the lamb shanks in a deep skillet or saucepan. Next, add the water (1 cup), coconut oil, curry powder, and salt. Bring to a boil over medium heat, and then reduce heat to medium-low. Cover and simmer for about 1 1/2 hours, or until the meat easily falls off the bone. Turn the lamb shanks as needed to prevent burning.
- Once cooked, transfer the shanks to a serving plate.
- To make the gravy, first mix together chickpea flour and water (1/2 cup) with an immersion blender to create a slurry. Then add the slurry to the leftover cooking liquid in the skillet and cook over medium heat for 3 to 5 minutes.
- Finally, pour the gravy over the lamb shanks, garnish, and serve!