Suzi's Blog

Curried Lamb Shanks with Carrots, Chickpeas and Potatoes







Whatever was wrong with me? I used to hate chickpeas. Hate. With passion.

Now, I love. With passion.

And I know why. This year we have come across an exceptional hummus recipe [] and now this sumptuous dinner treat from Curtis Stone. In a word, this recipe is magnificent. And just the sort of dish you’ll be delighted to offer on a fall Sunday. Here lamb shanks are braised with vegetables, sending aromas cascading throughout the kitchen and beyond. You can start this recipe just before kickoff — yes, pro football is back, go Jets! — then enjoy the wonderful flavors as the game ends. Cooking here is long and slow, and is the ultimate proof that “fast” food cannot compare with “real” food.

The chickpeas here are cooked in a liquid enriched from the fat cooked off the lamb shanks plus the sweetness of carrots and the impact of cumin, curry powder, pepper flakes, thyme, bay, lemon zest and vinegar. Those chickpeas are not “pasty” any more.

The list of ingredients here is longish. And you are welcome to add/subtract at will. But I will say that Suzen and I both rolled our eyes at the first bite here. Typically of recipes from Curtis Stone, this lamb dish is “balanced.” You’ll have some heat in your mouth, an obvious dash of curry flavor, but all these ingredients and flavors combine and ascend into a magical dish.

This truly is one of those dishes that, after that first bite, you will always remember. Uncork the best red wine you have. These lamb shanks deserve the complement. You deserve the treat.

Whether or not your team wins.

Curried Lamb Shanks with Carrots, Chickpeas and Potatoes

Yield: 4 rolls

Prep Time: 15 minutes

Cooking Time: 3 ½ hours


  • 4 lamb shanks (about 1 pound each)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, coarsely chopped
  • 1 large leek (white and pale green parts only), rinsed and cut into ½-inch pieces
  • 4 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes, or to taste
  • Four 3-inch-long strips of lemon zest, removed from a large lemon with a vegetable peeler
  • 4 large sprigs of fresh thyme
  • 1 bay leaf
  • ½ cup red wine vinegar
  • 5 cups reduced-sodium beef broth, or as needed
  • 3 small Yukon Gold potatoes (about 14 ounces total), scrubbed and cut into ¾-inch pieces
  • 5 medium carrots, cut into 1-inch pieces
  • One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 2 scallions (white and green parts), thinly sliced on the diagonal
  • ⅓ cup very coarsely chopped fresh cilantro
  • Warm naan, for serving
  • Plain low-fat or whole milk yogurt, for serving


Preheat the oven to 325°F.

Season the lamb with salt and pepper. Heat a large Dutch oven or other wide heavy pot over medium-high heat. Add the olive oil, then add the lamb shanks and cook, turning occasionally, for about 10 minutes, or until browned. Transfer to a large bowl.

Add the onions and leeks to the Dutch oven and cook, stirring occasionally, for about 5 minutes, or until tender. Add the garlic, curry powder, cumin, red pepper flakes, lemon zest, thyme, and bay leaf and stir for about 1 minute, or until fragrant. Stir in the vinegar and cook, stirring to scrape up the browned bits, for about 3 minutes, or until reduced by half.

Return the lamb shanks and their juices to the Dutch oven. Add enough broth to nearly cover the shanks, bring to a simmer, and cover. Transfer the pot to the oven and bake for about 2 hours, or until the meat is just tender.

Return the Dutch oven to medium-low heat on the stovetop. Add the potatoes and carrots and season lightly with salt. Cook at a gentle simmer, uncovered, for about 30 minutes, or until the vegetables are nearly tender and the liquid has reduced slightly. Using a slotted spoon or tongs, carefully transfer the lamb shanks to a plate (try to keep them intact) and cover with aluminum foil to keep warm. Discard the thyme stems and bay leaf.

6 Stir the chickpeas into the braising liquid and cook for about 15 minutes, or until the potatoes and carrots are tender. Stir in the scallions and half of the cilantro and season to taste with salt and pepper. Return the lamb shanks and their juices to the pot and simmer for 5 minutes to reheat the shanks.

Divide the lamb shanks and braising mixture among four wide shallow bowls. Sprinkle with the remaining cilantro. Serve hot, with naan and yogurt on the side.

Source: Curtis Stone’s What’s For Dinner

Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/2.8 for1/30th second at ISO‑3200

Photo Information [bottom]: Canon T2i, EFS 60mm Macro Lens, F/2.8 for1/100th second at ISO‑2000




Slow Roast Shoulder of Lamb with Aioli and Salsa Verde


Some things are easy. Easter dinner? Lamb. Best place to find a great lamb recipe? An outstanding Irish author and teacher: Darina Allen.

Darina’s newest book, 30 Years at Ballymaloe, is a celebration and tribute to her Irish cooking school that long ago achieved world status. This recipe comes from a long time staff member of the school, Rory O’Connell. Rory relates that lamb shoulder used to be considered an inferior meat. Now shoulder is recognized as being as “prime” as any other part of the animal. It’s just that the shoulder requires some care in preparation: long cooking until it literally falls off the bone which creates, for you, a main course of substance.

With the preparation techniques here, the dish is not “lamby” or greasy. It bears the distinctive flavor of lamb but with all the “this is great meat” attributes of, say, a marvelous steak.

The recipe calls for two accompanying sauces, an aioli that is finished with the juices of he cooked meat and a salsa verde that is oh so carefully crafted. The leaves of the green ingredients are chopped not too small and not too large. The goal is to have a sauce with no leafy parts that hang up in your mouth. But the leafy components must still be individually large enough so as you chew you pick up the singular flavors of arugula, parsley, and mint. It’s a brilliant idea and gives the sauce a pulsating spectrum of flavors that are grand with the lamb.

You can put this recipe on your calendar for next spring, next Easter. Or, you can remember that spring only arrived a few days ago. There are still 11 weeks of spring and spring lamb and many opportunities for you to enjoy this powerful recipe.

Slow Roast Shoulder of Lamb with Aioli and Salsa Verde

Yield: serves 8-10


  • 1 whole shoulder of lamb on the bone, weighing about 8 pounds
  • Maldon sea salt and freshly ground black pepper

For the aioli:

  • 6 large tablespoons homemade mayonnaise
  • 2 garlic cloves, peeled and crushed to a paste

For the salsa verde:

  • 1 bunch of arugula, about 3 ½ ounces
  • 1 bunch of flat-leaf parsley, about 3 ½ ounces
  • 6 large sprigs of mint
  • 6 sprigs of tarragon
  • 1 tablespoon capers, coarsely chopped
  • 2 large garlic cloves, peeled and crushed to a smooth paste
  • 8 anchovies, very finely chopped
  • 1 tablespoon Dijon mustard
  • 1 cup olive oil
  • Freshly grated zest of 1 lemon plus a little juice


Preheat the oven to 350°F. Put the lamb shoulder in a wide roasting pan, skin-side up. Score the skin several times to encourage the fat to run out during the cooking and to crisp up the skin. Season with salt and pepper. Roast in the oven for 30 minutes, then reduce the temperature to 325°F and continue to cook for another 3 ½ hours, or until the meat is failing off the bone.

While the lamb is cooking, make the salsa verde. Remove the stems from the arugula and herbs and discard. Chop the leaves to a texture halfway between coarse and fine, so that the individual flavors of the herbs stand out in the finished sauce. Put the chopped herbs in a small bowl and stir in the remaining ingredients for the salsa.

It is unlikely that the salsa will need salt, because the anchovies are already quite salty, but very occasionally a pinch might be needed. Taste and correct correct the seasoning, if necessary, adding a little lemon juice if you want to sharpen up the salsa. Chill until ready to serve.

The crushed garlic can be mixed into the mayonnaise for the aioli; however, this sauce cannot be finished until you have the juices from cooked lamb.

To test if the lamb is cooked to a melting tenderness, pull the shank bone: if it is ready, some of the meat should come away easily from the bone. When the lamb is cooked, remove it from the oven and transfer to a serving plate, covered with foil, to keep warm in a low oven (250°F). There will be plenty of fatty cooking juices in the roasting pan. Strain these through a strainer into a glass bowl or measuring cup and set aside for a few minutes, until the fat has risen to the surface. Skim off the fat carefully and thoroughly with a large spoon.

To finish the aioli, add 4-6 tablespoons of the degreased cooking juices to the garlicky mayonnaise and stir well to achieve a consistency similar to softly whipped cream—the mayonnaise should now just lightly coat the back of a spoon. Taste and correct the seasoning if necessary.

Pour the remaining degreased cooking juices into a small pan, bring to a boil, and season to taste.

To serve the lamb, remove the meat from the bone in largish pieces using a pair of tongs or a serving fork. Divide the meat between hot serving plates, drizzle some of the hot cooking juices over the top, and accompany with the salsa verde and aioli.


Source: 30 Years at Ballmaloe by Darina Allen

Photo Information [top picture]: Canon T2i, EFS 60 mm Macro Lens, F/4.5 for 1/10th second at ISO-3200