Primary Ingredients
4 large lamb shanks
1⁄4 cup Madras curry powder
2 tablespoons ground coriander
2 tablespoons ground fennel
1 teaspoon chili powder
1 cup all-purpose flour
1⁄4 cup canola oil
1 onion, small diced
1 large carrot, small diced
1 celery stalk, small diced
2 tablespoons garlic, chopped
2 tablespoons fresh ginger, chopped
1 bottle of red wine
1 dried guajillo chile, seeded and stem removed
1⁄4 cup kecap manis
4 kaffir lime leaves
4 cups chicken stock or broth
Salt and black pepper to taste
Primary Technique
- Season the lamb shanks well with salt and pepper. Combine the flour, curry powder, coriander, fennel and chili powder in a large bowl.
- Coat shanks well with the spice mixture and then shake out any excess. In a large Dutch oven or heavy boom casserole pan, add canola oil over medium heat.
- Add shanks when hot and sear on all sides until dark golden brown. Sear in batches if necessary as to not overcrowd the pan. Remove and wipe out the pan.
- Add onions, carrots, celery, garlic and ginger to pot. Sauté until so and season with salt and pepper. Add dried guajillo chile and kar lime leaves. Deglaze pot with the red wine.
- Add kecap manis and chicken stock. Return lamb shanks to pot and slowly bring up to simmer. Cover and cook in the oven at 325°F for at least 3 hours. Meat should be falling off the bone.
- Let cool slightly in the cooking liquid before removing (about 20 minutes). Remove shanks and reduce the sauce until slightly thickened.
- Remove kar lime leaves and purée sauce with a hand emersion blender. Adjust seasoning.
