The lamb shank lends itself wonderfully well to slow-cooking and this wintery time of year. This inexpensive cut of meat is perfect for stewing and roasting at low temps and is done so all over the globe, from Morocco to India.
It’s great with good old British root vegetables, or for a Greek twist served with preserved lemons and olives and sprinkled with aromatic oregano before being roasted, or cooked in the tagine.
Lamb shanks are particularly delicious because of their fat content which when cooked slowly breaks down and flavours the meat. They absorb strong flavours very well and for National Curry Week I nipped down to my great friend’s Indian restaurant, Roz Ana, where they do a stunning curry which is well worth trying at home.
Tags: lamb curry, lamb nalli, main course, national curry week, roz ana
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Hey stranger, looks amazing, one for the near future for certain. How’s life? Cheers Dave