•  4 lean, meaty lamb shanks
  •  2 tablespoons olive oil
  •  1 can of diced San Marzano tomatoes (14.5 oz)
  •  1 tablespoon curry powder
  •  1 teaspoon ground ginger
  •  1 can low sodium beef consomme’ (11 oz)
  •  4 cloves garlic, finely minced
  •  1 medium onion, finely chopped
  •  ½ cup mango chutney

Plus additional chutney to taste at serving


  • Preheat oven to 350 degrees.
  • Brown shanks well in oil for 5 – 7 minutes, turning several times, in a heavy, large pan over medium high heat. Transfer browned shanks to 3-quart Dutch oven.
  • In a blender, place tomatoes, curry, ginger, consomme, garlic, onion and chutney on low speed until well mixed. Pour mixture over shanks. Cover and bake 2 hours.
  • Taste sauce and adjust seasoning if necessary. Refrigerate if not serving immediately.
  • Re-warm and serve with rice, dropping an additional spoon of chutney on each shank.
Syrah, Block 6, Canterbury Vineyard, Sierra Foothills
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