Lamb Shanks in Creamy Curry Sauce
Fall-apart tender lamb shanks bathed in a gently spiced curry cream sauce, studded with pearl onions, baby potatoes and sweet carrots. The sauce is rich but mellow—warm curry flavor, not heat. Perfect for a Sunday dinner when you want something comforting without hours at the stove.
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
Instructions
-
1
Boil the lamb shanks in a large pot of water until tender, skimming any foam; drain and reserve the broth.
-
2
Meanwhile, sauté the pearl onions and crushed garlic in the olive oil in a wide pot until lightly golden.
-
3
Add the bay leaves, halved baby potatoes and halved baby carrots; keep sautéing.
-
4
Once the vegetables start to soften, add the boiled lamb shanks, a ladleful of the reserved broth, the cream, salt, pepper and curry powder.
-
5
Simmer 10-15 minutes more until the sauce thickens slightly and everything is heated through.
-
6
Stir in the fresh thyme, remove from the heat and serve hot.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Boil the shanks low and slow—a gentle simmer keeps the meat tender instead of stringy.
- Save extra broth from boiling; it loosens the sauce later if it gets too thick.
- Halve the baby potatoes so they cook through in the short simmer time.
- Toast the curry powder in the oil for 30 seconds before adding cream for deeper flavor.
- Taste before seasoning—curry powder blends vary a lot in salt and strength.
Serving suggestions
- Over steamed basmati rice to soak up the sauce
- With warm flatbread or crusty bread
- Alongside a simple cucumber-yogurt salad
- With buttered egg noodles
Substitutions
- Instead of lamb shanks: lamb shoulder chunks or beef short ribs
- Instead of heavy cream: half-and-half plus a teaspoon of flour to thicken
- Instead of pearl onions: 1 large onion, cut into wedges
- Instead of fresh thyme: dried thyme, about 1/2 teaspoon
Frequently asked questions
Can I skip boiling the lamb and just simmer it in the sauce?
You can, but the shanks need 1.5-2 hours to become tender that way; boiling first keeps the total time around 55 minutes.
How spicy is this curry sauce?
Mild. Standard curry powder is aromatic, not hot. Use hot Madras curry powder if you want heat.
Can I make it ahead?
Yes. It tastes even better the next day; refrigerate up to 2 days and reheat gently, adding a splash of broth.
What cut works if I can't find shanks?
Lamb shoulder or neck, cut into large chunks, works well with the same cooking times.
Can I freeze leftovers?
Yes, up to 2 months. The cream may separate slightly—stir well while reheating over low heat.
Reviews and questions
Average rating
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