Curried Braised Lamb Shank with Three Onion Couscou

Name: Curried Braised Lamb Shank with Three Onion Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large lamb shanks (8-10 inches long); 3 cups AP flour; 1/2 cup madras curry powder; 1 tablespoon chili powder; 1/4 cup coarse ground fennel; 1/4 cup coarse ground coriander; Canola oil to cook; 2 onions chopped; 2 stalks celery chopped; 2 large carrots chopped; 1/4 cup garlic minced; 1/4 cup ginger minced; 1 bottle red wine; 1/4 bunch fresh thyme, picked and roughly chopped; 1 cup dark soy sauce; 1 banana; 6 kaffir lime leaves; 3 Thai bird chilies; Water; Salt and black pepper to taste; 1 tablespoon canola oil; 1 yellow onion, finely diced; 1 bunch scallions, chopped (save green part for garnishing); 1 red onion, finely diced; 2 tablespoons virgin olive oil; 1/3 cup dried currants; 3 cups couscous; 6 cups boiling water; Salt and black pepper to taste

Servings: persons

6 large lamb shanks (8-10 inches long)
3 cups AP flour
1/2 cup madras curry powder
1 tablespoon chili powder
1/4 cup coarse ground fennel
1/4 cup coarse ground coriander
Canola oil to cook
2 onions chopped
2 stalks celery chopped
2 large carrots chopped
1/4 cup garlic minced
1/4 cup ginger minced
1 bottle red wine
1/4 bunch fresh thyme, picked and roughly chopped
1 cup dark soy sauce
1 banana
6 kaffir lime leaves
3 Thai bird chilies
Water
Salt and black pepper to taste
1 tablespoon canola oil
1 yellow onion, finely diced
1 bunch scallions, chopped (save green part for garnishing)
1 red onion, finely diced
2 tablespoons virgin olive oil
1/3 cup dried currants
3 cups couscous
6 cups boiling water
Salt and black pepper to taste

1
Season the shanks well with salt and pepper.
2
Mix flour with curry, chili, fennel, and coriander.
3
Completely coat shanks in mix.
4
In a hot casserole lightly coated with canola oil, sear shanks and color on all sides.
5
Set shanks aside and wipe out casserole.
6
Saute onions, celery, carrots, garlic and ginger until soft.
7
Season with salt and pepper.
8
Deglaze casserole with red wine and reduce by half.
9
Stir in thyme.
10
Add soy sauce, banana, kaffir lime and chilies.
11
Add shanks and completely cover with water.
12
Check for seasoning.
13
Slowly bring to a boil then cover tightly with foil or lid.
14
Roast in a 325 degree oven (at a simmer) for at least 3 hours.
15
The meat should fall off of the bone.
16
Remove shanks and reduce sauce until thickened slightly.
17
Remove kaffir lime leaves and puree sauce using a hand blender.
18
Check again for seasoning.
19
In a hot saute pan, add canola oil and caramelize onions with the scallions.
20
Season.
21
Remove to a large bowl.
22
Add olive oil, currants and couscous.
23
Boil water and add exactly 6 cups to bowl and quickly stir together.
24
Immediately cover bowl with plastic wrap.
25
Let stand 30 minutes.
26
With a fork, fluff couscous and check for seasoning.

4259

kcal

Calories

405

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 6 large lamb shanks (8-10 inches long), 3 cups AP flour, 1/2 cup madras curry powder, 1 tablespoon chili powder, and more.

Yes, Curried Braised Lamb Shank with Three Onion Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Braised Lamb Shank with Three Onion Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions