Lamb shanks braised with lentils & curry from All About Braising: The Art of Uncomplicated Cooking (page 410) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock or chicken stock for lamb stock. You may use the Lamb stock recipe on p. 452.

  • ashallen on October 27, 2019

    Very good - my husband in particular enjoyed the curry flavor. It seems like it might be easy to substitute other types of flavorings for the curry (herbs, other types of spices). I used 2.75 lb boneless lamb leg and an "unidentified" curry powder from the store. Lamb was nicely tender. I cooked the lentils longer than specified in the recipe to get them to the stage of tenderness we like and needed to add some additional water/stock to do so - next time I'll save the lentil cooking water for doing that. I found the flavor of the parsley garnish a bit odd with the curry (maybe because I didn't use a Madras curry powder?) and might skip next time after checking the flavor of the braise.

  • ccav on October 07, 2019

    Very good. I used black lentils instead of puy; browned the shanks and sauteed vegetables the night before cooking, put them in the slow cooker with the tomatoes, broth and unsoaked lentils the next day. Will definitely make again!

  • chawkins on July 21, 2017

    This was quite tasty, but not my favorite recipe for lamb shanks. I quick soaked the lentils per direction in the recipe. The lamb shanks were browned in the IP, then cooked high reassure for 40 minutes, natural released, added the drained and cooled lentils and cooked high pressure for another five minutes, natural release. The shanks were fall-off other-bone tender.

  • Dskamin on March 23, 2017

    I had two very large lamb shanks so i made it in a smaller stew pot and altered ingredients down a bit. I did the cooking in two phases since i started my roast in the evening-- added the lentils the next day. Used mild curry powder and some baharat spice blend. Finishing salt, drops of wine vinegar, and serving with a fresh stubby pasta and a heavy toss of parsley -- delicious!

  • anniemac on January 30, 2016

    Finally made this! I used lamb necks, rather than shanks, as I had some in the freezer, but otherwise followed the recipe. I used a mild curry powder from Penzey's. Great depth of flavor.

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