Curried Lamb Shanks Recipe
Ingredients
| Lamb shanks | 4 | |
| 1/2 c. + 1 tablesp. flour | ||
| 2 tablesp. fat or salad oil | ||
| Boiling water | 3 1/2 Quart | |
| 2 tablesp. salt | ||
| Pepper | 1/8 Teaspoon | |
| 1 minced, peeled, clove garlic | ||
| Onions | 1 Cup (16 tbs), peeled | |
| 1 c. raw white rice, washed | ||
| Curry powder | 1 1/4 Teaspoon | |
| Cold water | 1 Cup (16 tbs) | |
Directions
Dredge shanks with 1 tablesp flour, then brown on all sides in hot fat in kettle.
Add 1 qt of the boiling water, 1 tablesp salt, pepper, garlic, and onions.
Simmer, covered, for 1 1/2 hrs, or until shanks are tender.
Remove shanks to hot platter.
Measure liquid.
If over 4 c boil uncovered, .until liquid measures 4 c.
Meanwhile cook rice in remaining 2 1/2 qts boiling water with remaining 1 tablesp salt, for 15-20 min., or until tender, then drain and arrange around shanks.
Thicken shank liquid with remaining 1/2 c flour and curry powder blended with cold water.
Pour this sauce over shanks.
Add 1 qt of the boiling water, 1 tablesp salt, pepper, garlic, and onions.
Simmer, covered, for 1 1/2 hrs, or until shanks are tender.
Remove shanks to hot platter.
Measure liquid.
If over 4 c boil uncovered, .until liquid measures 4 c.
Meanwhile cook rice in remaining 2 1/2 qts boiling water with remaining 1 tablesp salt, for 15-20 min., or until tender, then drain and arrange around shanks.
Thicken shank liquid with remaining 1/2 c flour and curry powder blended with cold water.
Pour this sauce over shanks.
Chef
