Rustic lamb shanks

Name: Rustic lamb shanks
Yield: 4
Ingredients: 4 Lamb shanks; 2 Tbsp Oil; 6 Garlic cloves, whole; 6 Baby red onions; ¼ cup Yellow curry paste; 1 tin Chopped tomatoes; ½ cup Water; 3 cups Cubed pumpkin; 400 g Tin chickpeas, drained; 1 tsp Salt, and freshly ground black pepper to taste; 1 cup Chopped coriander, plus extra to garnish

for 4 people

Angela Casley

Food writer for Viva

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The aroma of lamb shanks slowly cooked in the oven will make stomachs rumble. If you're feeling a little naughty, save the fat from the shanks and use it for roasting vegetables.

Ingredients

4	Lamb shanks
2 Tbsp	Oil
6	Garlic cloves, whole
6	Baby red onions
¼ cup	Yellow curry paste
1 tin	Chopped tomatoes
½ cup	Water
3 cups	Cubed pumpkin
400 g	Tin chickpeas, drained
1 tsp	Salt, and freshly ground black pepper to taste
1 cup	Chopped coriander, plus extra to garnish

Directions

Preheat an oven to 200C.
Place the lamb shanks in an ovenproof dish and into the hot oven for 35 minutes. This will allow the fat to drip off. Remove from the dish and discard the fat. Turn the oven to 150C.
Heat the oil in a large frying pan. Toss the onions and garlic until lightly browned. Add the curry paste and cook until just starting to separate. Pour into a large ovenproof casserole dish.
Add the tomatoes and half a cup of water. Place the lamb shanks in, cover and place in the oven for 2.5 hours. Add an extra half cup water if needed as they cook.
Stir through the pumpkin and chickpeas. Season with salt and pepper then place back into the oven for 1 hour until the lamb is falling off the bone.
Stir through the coriander before serving.