Didn’t know what to call this until my pal across the pond in sunnier climes suggested it! There we go.. Happy ‘shanksgiving’.. Love it’
It takes a while and start off with some great shoulder shanks.. These are probably best known these days for being served in pubs in a Rosemary or mint gravy.. A vac pack phenomenon!
The legs have much more meat on them yet get ahold of a few of these and you have more than enough meat included!
First fry them off .. Not all over as my good friend Rory kelly advises..
And a curry gravy made from lots of onions cooked right down.. Garlic and ginger paste .. And the usual line up of spices.. Think cumin, fenugreek, salt, chilli , coriander, turmeric, musk melon, mango powder.. And some more..
And whipped natural yoghurt..
Yet this is all about the lamb..
Pop the shanks in.. And cook them for three hours with a cartouche on top then the lid on a Dutch oven..
They look like this!
Then reheat it all again.. Taking the re-warmed shanks out first. See how they have changed colour?
Thicken the gravy.. I used potatoe flour granules.. They are great as no flavour.. And no gluten? ( is that right?)
Ok a bit of fresh coriander would have looked great on this!
To go with..
Breads of course! And a chopped salad mixed with chaat masala. Plus some leftover mint yoghurt thingy..
Take the flour.. A mix of atta flour and Chinese self raising.
Then into a dough..
And expertly cooked by Mrs Fitz..
Rubbed with a little butter.. And wrapped in a tea towel to keep warm as they cook through..
You could eat it with no teeth.. 😁