MLA Rogan josh lamb shanks

  • Prep time 20Min
  • Cook time 1Hr, 30Min
  • Technique Braise
  • Meat Lamb
  • Cut Shank
  • Serves 10

Rogan josh lamb shanks


10 Australian lamb shanks, frenched
½ cup all-purpose flour
salt and pepper, to taste
4 tablespoons clarified butter
2 tablespoons vegetable oil

Curry Paste:
½ teaspoon cracked black pepper
3 teaspoons coriander, ground
¼ teaspoon cloves, ground
1 tablespoon ginger, grated
2 teaspoons chili powder
1 teaspoon cinnamon
5 cardamom pods, cracked
1 teaspoon cumin, ground
2 onions, finely chopped
2 tablespoons vegetable oil
4 tablespoons tomato paste
4 cups chicken stock
1 cup light cream

To Serve:
steamed basmati rice
roti or pappadams
mint raitia
cucumber salad


Preheat oven to 300°F.

Combine flour, salt and pepper in a large plastic bag. Add lamb shanks to bag a few at a time and shake well to dust.

Heat the butter and oil together in a large frying pan and brown the lamb shanks a few at a time. Place lamb shanks into a deep-sided baking dish.

Add all the curry paste, spices, onion and oil into a food processor or mortar and pestle and blend until well combined. In frying pan, cook spices over medium heat. Stir 3-4 minutes. Add tomato paste and cook a further 3-4 minutes. Stir in the chicken stock and bring to a boil.

Pour liquid over the browned lamb shanks and cover with a lid or several layers of foil. Place the baking dish into the preheated oven for 1 ½ hours. Remove baking dish from oven and pour cream over spiced shanks. Return dish to oven and cook for another 30 minutes.

Serve lamb rogan josh with steamed basmati rice, roti and sides.