Braised lamb shank curry

  • Preparation 20 min
  • Cooking 3 h 40 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 4 Quebec lamb shanks
  • Olive oil
  • 1 large yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 1 cup white wine
  • 2 cans of 398 ml light coconut milk
  • 1/4 cup red curry paste
  • 3 tablespoons honey
  • 3 tablespoons curry powder
  • 1 tablespoon ground coriander
  • 1 tablespoon turmeric
  • 1 tablespoon fennel seeds
  • 2 whole star anise
  • About 2 cups veal stock (or beef broth)
  • Fresh cilantro for serving
  • Salt and pepper from the mill



  • Preheat the oven to 350 °F.
  • In a large casserole dish heated over medium heat, add a good drizzle of olive oil and brown the meat on all sides for about 15 minutes total. Cook in two parts and add more oil as needed. Season generously with salt and pepper. Place on a plate and set aside.
  • Add the onion and garlic, then add a drizzle of olive oil. Cook, stirring constantly, 3 to 4 minutes.
  • Deglaze with the white wine and scrape off the bottom to get all the flavours. Cook for 2 minutes while stirring.
  • With the exception of the veal stock, add the rest of the ingredients, mix and cook for 1 minute, stirring constantly.
  • Return the lamb to the casserole dish and add enough veal stock to cover the meat.
  • Cover, bring to a boil and place in the oven. Cook for 3 hours, basting occasionally. Serve over basmati rice, drizzle with the broth and garnish with fresh cilantro!