So as you probably have gathered from reading this blog I am a sucker for everything Low n Slow – Pork Belly, beef – anything that needs time and attention and I’m all over it. But I’ve been kicking around with the traditional for a while and decided to have a look a little further east this time….to be very specific I’m combining near East: Welsh Lamb shanks: and far east: Curry spices.

These are my Low n Slow curried lamb shanks and they are legend…………

WHAT YOU NEED -Serves 2

2 top quality lamb shanks

1 carton of chopped tomatoes

200 mls chicken stock

1 can coconut milk

1 large red onion finely sliced

For the curry paste:

1 small red onion – rough chop

3 cloves garlic

1 tps gara masala

2 tps turmeric powder

2 tps cumin powder

2 tps coriander powder

2 tps yellow mustard seeds

4 cardamom pods

1 tbs tomato paste

3 tps minced ginger

100mls olive oil

1 tps salt flakes

HOW YOU DO IT

STEP1: Kick off by browning the shanks well in a medium frying pan, get a really good deep brown colour then set to one side.

STEP2: In a food processor blitz up all the curry paste ingredients until you are ready to cook.

STEP3: Get a large pot on the heat and fry the sliced red onion until well carmelised and sweet. At this stage add the curry paste and cook out for 1-2 minutes, this will cook the spices and give you an aromatic sauce full of depth.

STEP4: Next add in the chopped tomatoes, stock and coconut milk before dropping in the browned shanks.

STEP5: Bop a tight-fitting lid on the pot and sling in the oven at 150c for 2hrs or until the lamb is falling off the bone.

Serve with a simply basmati rice or garlic flat breads……killer.