1 tbsp vegetable oil
6 lamb shanks
1 large onion, chopped
½ cup Rogan Josh Curry Paste
400g can diced tomatoes
1 cup beef stock
Coriander leaves and yogurt, to serve
Make 6 servings
Preparation: 10 mins
Cooking: 2 hours 15 mins
Method:
1. Preheat the oven to 160°C or 140°C. Heat the oil in a 10-cup capacity flameproof casserole dish. Brown the shanks in 2 batches over high heat on stove top; set aside. Add onion to the pan and cook over medium heat for 10 mins, until very soft and brown.
2. Add the curry paste and cook, stirring, for 1 min. Stir in the tomatoes and stock, and bring to the boil. Return lamb shanks to the pan, cover tightly and bake for 2 hrs in oven, until the meat is very tender.
3. Top shanks with coriander and serve with yogurt.
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