Zutaten für Lamb Shank Dinner
- 2 tablespoons butter
- 1 tablespoon olive oil
- Madras Curry Powder
- 4 lamb shanks (about 1 lb each)
- 1 large onion, chopped
- Chicken Stock
- 2 large carrots, chopped
- 2 large potatoes, chopped
- 1/2 cup fruit chutney
- Green Peas
- Fresh parsley, for garnish
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Zubereitung von Lamb Shank Dinner
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add 2 tablespoons curry powder and cook for 1 minute, stirring constantly, until fragrant.
- Add 4 lamb shanks and brown on all sides, about 3-4 minutes per side. Remove lamb shanks from the pan and set aside.
- Add 1 large chopped onion to the pan and cook until softened, about 5 minutes.
- Return the lamb shanks to the pan. Pour in 4 cups of lamb stock, add 2 large carrots (chopped), and 2 large potatoes (chopped).
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb shanks are very tender. If using a slow cooker, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in 1/2 cup fruit chutney and 1 cup frozen peas. Heat through gently.
- Season generously with salt and pepper to taste. Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
40g
Fat
82g
Carbs
13g
